Beef Bolognese With Linguine

• 3 pounds lean ground beef (90% lean)
• 1/3 cup olive oil
• 3 medium onions, chopped
• 3 large carrots, chopped
• 6 celery ribs, chopped
• 1 can (12 ounces) tomato paste, divided
• 9 garlic cloves, sliced
• 3 tablespoons dried parsley flakes
• 5 teaspoons kosher salt
• 3 teaspoons dried basil
• 3 teaspoons dried marjoram
• 1-1/2 teaspoons coarsely ground pepper
• 1/4 teaspoon crushed red pepper flakes
• 1-1/2 cups dry red wine
• 3 cans (28 ounces each) diced tomatoes, undrained
• 1-1/2 cups beef stock
• 6 bay leaves
• 3 cups 2% milk
• 3/4 cup grated Parmesan cheese
• Hot cooked linguine
• Additional grated Parmesan cheese, optional

1. In a stockpot, cook half of the beef over medium heat for 8-10 minutes or until no longer pink, breaking into crumbles. Remove beef with a slotted spoon; set aside. Pour off drippings. Repeat with remaining beef.
2. In the same stockpot, heat oil over medium heat. Add the onions, carrots and celery; cook and stir until tender. Stir in 1 cup tomato paste; cook and stir 3 minutes longer. Add the garlic, seasonings and beef.
3. 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, for 3 hours or until desired consistency, stirring in milk halfway through cooking.
4. Remove bay leaves. Stir in cheese and remaining tomato paste; heat through. Serve with linguine and, if desired, additional cheese.

lean ground beef, olive oil, onions, carrots, celery, tomato paste, garlic, parsley flakes, kosher salt, basil, marjoram, ground pepper, red pepper, red wine, tomatoes, beef stock, bay leaves, milk, parmesan cheese, linguine, parmesan cheese

Taken from www.tasteofhome.com/recipes/beef-bolognese-with-linguine/ (may not work)