Linguine Bolognese is a super quick and easy way to get a family dinner on the table! Thick, meaty and saucy with a rich tomato flavour, this recipe will tick all of your boxes. Bolognese linguine gives a change from spag bowl and traditional classics. Everyone is going to love it!
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Budget friendly: there is nothing in this recipe that will break the bank. Beef mince is cheaper than other cuts of meat and you can use an economical brand of pasta to keep the weekly shop under control (Beef, linguine and sauce for around $10 to $15 for 4 meals, who is up for it?).
- Fast cook time: forget spending hours in the kitchen to get dinner sorted and bring this linguine bolognese together in less than half an hour!
- Versatile: there are plenty of options to add variety to this simple beef bolognese with linguine recipe. You can check out my substitutions and variations for ways to bulk up or spice up the recipe.
- Family favourite: this recipe will be loved from little ones to adults. It is the perfect family dinner recipe.
- Freezer friendly: whip up a batch, let cool then freeze for busy weeks and night's when you don't have time to start from scratch.
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Linguine: a nice change from spaghetti or fettuccini, this is a popular pasta with a somewhat wide flat texture with a slight dome shape. Also known as 'little tongues' in Italian.
- Beef mince (ground beef): you have a lean beef option or regular beef mince option. If using the regular beef mince, you can use a little less oil (1 tablespoon will be fine) as this type is more fatty than the leaner version.
- Garlic: crushed or finely chopped cloves, whichever you have on hand will be perfect to use 😉👍. If you are not a huge fan of garlic, you can reduce the amount specified in the recipe card.
- Olive oil: we use this in the pan to start with, helping to cook the garlic and brown the ground beef mince.
- Salt and pepper: a little of each of these to season the beef as it cooks.
🍜 Linguine Pasta Sauce
- Tomato passata: also known as tomato puree in some countries. It is smooth and rich in tomato flavour. It is an excellent ingredient to form the base of any bolognese sauce.
- Tomato paste: sometimes used as a pizza sauce, it is thick and full of flavour. We only need a small amount of this for the recipe.
- Worcestershire sauce: (a tricky one to spell!) a great alternative to using wine or stock in recipes. This is a condiment that will be easy to get your hands on in the sauces section of the supermarket.
- Dried onion: saving time and tears, this ingredient allows us to use the onion flavour but not cry our eyes out in the preparation. Plus is is super easy as you simply open the jar and spoon it in as opposed to using a knife and chopping board to peel and finely dice an onion, win, win, I say!!
- Italian herbs: a common dried herb combination that you will find in every supermarket from Walmart to Tesco, Aldi, Safeway, Woolies and Coles. This will be found in the herbs and spices section of the supermarket.
Here are the step by step instructions to make the recipe. We start by browning the beef mince in a large pan with the olive oil, garlic, salt and pepper.
- Add the oil, garlic, beef, salt and pepper to large pan (Photo 1)
- Brown the beef mince (Photo 2)
- Next add the sauce ingredients (Photo 3)
- Stir to combine, then simmer (Photo 4)
👩🍳 How to Make Linguine Bolognese
Start by heating the olive oil in a large pan at high heat. Add the garlic, minced beef, salt and pepper. Cook breaking up any clumps of meat as you go till the mince is brown.
Next add the tomato passata, diced tomatoes, tomato paste, Worcestershire sauce, dried onion and Italian herbs to the beef. Stir to combine then reduce the heat to low. Simmer the dish (leave it on low and let it bubble away) for 15 minutes. You can give it a stir or 2 during this time. Simmering the sauce will ensure that the bolognese thickens and the amount of liquid in the pan gets reduced.
The simmer time is also a great time to cook the linguine, simply read and follow the packet instructions, drain and plate ready for the sauce!
🍽 Serving Suggestions
If you are after a light side, try pairing with the Italian style Cherry Tomato Caprese Salad.
For white wine, Pinot Gris is light and fruity or for red white a Pinot Noir will offer a smooth tasting companion to the dish.
Don't be afraid to liberally garnish the dish with freshly grated parmesan or pecorino romano cheese, cracked black pepper and some finely chopped parsley.
👍 How to Guide
How to Store
Store leftovers of the linguine on a plate in the fridge with cling wrap or in a sealed air tight container. They will last for 3 days.
How to Freeze
Allow the dish to fully cool before portioning into containers. A good option is to freeze the bolognese sauce separately and then cook fresh linguine to go with it the night you want to eat or serve it. Thaw the dish completely before reheating.
How to Reheat
Refrigerated leftovers can be reheated in the microwave, on a plate with cling wrap over the top. They will only take 2 to 3 minutes to heat through. You can also add a couple of drops (teaspoon) to a saucepan and add the leftover bolognese sauce. Turn the heat to medium and stir till heated through.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- If you want to add the cooked linguine to the bolognese sauce and stir serving it as a family dish and not portions, add a couple of spoonfuls of the leftover pasta water. This is thick and starchy and helps the pasta stick to the sauce.
- If you want a pasta alternative fettuccini would be your next best bet.
- You can add vegetables if you want to, try sliced mushrooms, peeled and chopped carrots, bell peppers, or finely chopped celery ribs.
- Instead of using diced tomatoes, you can use crushed tomatoes, these have a slightly less chunky texture.
- You can add 2 x dried bay leaves when adding the sauce ingredients to the pan, allow them to be in there as the dish is simmering and then remove prior to serving.
- You can add a teaspoon of dried red pepper flakes (chilli flakes) for a little kick. Do this when adding the dried Italian herbs to the dish.
- Fresh basil leaves are a great garnish and substitute for the parsley.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- When cooking the linguine add a little salt to the water.
- Use the kettle to boil water and add this to the saucepan as a means to boil the water faster.
- If using a cast iron pan and non a non stick pan, you can spray a little olive oil in to ensure that the pasta does not stick to the base of the pan.
- When garnishing the dish be liberal with the use of freshly chopped parsley (flat or curly), cracked black pepper and grated parmesan cheese or pecorino Romano cheese.
🤓 Frequently Asked Questions
What is the difference between spaghetti and bolognese?
Spaghetti refers to the dried or cooked pasta whereas bolognese is the meat based tomato sauce served with the pasta.
What is linguine made of?
Linguine is made from durum wheat semolina.
What is linguine eaten with?
Linguine is best eaten with a thick pasta sauce or pesto. The sauce will stick to the pasta. Some popular options are clam sauce, white wine sauce, bolognese, seafood and beef.
😍 More Easy Dinner Recipes
Let's get dinner sorted with easy, fuss free recipes that won't have you cooking for hours after a busy day. Here are some more recipes that I know will tick a few of your boxes:
- Fusilli Bolognese
- Macaroni Bolognese
- Pork Mince Noodles
- BBQ Lamb Ribs
- Slow Cooker Lamb Stew
- Marinated Lamb Ribs
- Slow Cooker Lamb Ribs
- Cumin Lamb Noodles
- Beef Udon Noodles (Ginger Beef Noodles)
- Fusilli Al Pesto
You can also find all of my pasta recipes in the one spot. It is time to bolognese it my friend, linguine style!
- 1 Large saute pan
- 1 Wooden spoon
- 1 Saucepan
- 1 Colander
- 1 ½ tbs olive oil Note 1
- 2 tablespoon minced garlic Note 2
- 500 grams/16 oz beef mince
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
- 700 grams/ 24.6 oz tomato passata
- 400 grams/16 oz can diced tomatoes
- 2 tbs tomato paste
- 2 tablespoon Worcestershire sauce
- 1 tablespoon dried onion flakes
- 1 teaspoon dried Italian herbs
- 500 grams/16 oz dried linguine
- 1 teaspoon salt to cook the linguine
- ½ tablespoon cracked black pepper to garnish
- 1 tablespoon pecorino romano cheese to garnish
- 1 tablespoon freshly chopped parsley to garnish
- Cook the beef mince: heat 1 and ½ tablespoons of olive oil in a large heavy based pan at high heat. Add the garlic, beef mince, salt and pepper. Cook till browned (5 to 8 mins) and use a wooden spoon to stir and break up any clumps of meat as you go. The mince will turn a medium brown colour as it cooks.
- Add the sauce: pour in the passata (tomato puree), diced tomatoes, tomato paste, Worcestershire sauce, dried onion and dried Italian herbs. Stir to combine.
- Simmer: turn the heat to low, place a lid over the pan (optional, not essential) and simmer for 15 minutes, stirring occasionally.
- Cook linguine: bring to the boil a medium sized saucepan with a teaspoon of salt. Cook the linguine according the the instructions on the packet. Then drain and discard the pasta water.
- Serve and enjoy: portion the cooked linguine onto serving plates. Top with spoonfuls of the bolognese sauce. Garnish liberally with freshly grated cheese, cracked black pepper and finely chopped parsley.
- Note 1 - Olive oil: if using lean beef mince use 1 ½ tablespoons. If using regular beef mince use 1 tablespoon of olive oil.
- Note 2 - Garlic: reduce to 1 tablespoon if you are not a fan of garlic.