Ingredients
3 pounds lean ground beef (90% lean)1/3 cup olive oil3 medium onions, chopped3 large carrots, chopped6 celery ribs, chopped1 can (12 ounces) tomato paste, divided9 garlic cloves, sliced3 tablespoons dried parsley flakes5 teaspoons kosher salt3 teaspoons dried basil3 teaspoons dried marjoram1-1/2 teaspoons coarsely ground pepper1/4 teaspoon crushed red pepper flakes1-1/2 cups dry red wine3 cans (28 ounces each) diced tomatoes, undrained1-1/2 cups beef stock6 bay leaves3 cups 2% milk3/4 cup grated Parmesan cheeseHot cooked linguine
Preparation
In a stockpot, cook half the beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes. Remove beef with a slotted spoon; set aside. Pour off drippings. Repeat with remaining beef.
In the same stockpot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until tender. Stir in 1 cup tomato paste; cook and stir 3 minutes longer. Add garlic, seasonings and beef.
Stir in wine. Bring to a boil; cook until almost evaporated. Add tomatoes, stock and bay leaves; return to a boil. Reduce heat; simmer, uncovered, until desired consistency, about 3 hours, stirring in milk halfway through cooking.
Remove bay leaves. Stir in cheese and remaining tomato paste; heat through. Serve with linguine and, if desired, additional cheese.
