Weeknight Bolognese with Linguine

Name: Weeknight Bolognese with Linguine
Cuisine: Europe, Italian
Ingredients: 2 , carrots, peeled and cut into 1-inch pieces; 1 , medium onion, cut into 1-inch pieces; 3 ounces, pancetta, cut into 1-inch pieces; 1/2 ounce, dried porcini mushrooms, rinsed; 1 , anchovy fillet, rinsed; 1 (28-ounce) can, whole tomatoes; 2 tablespoons, unsalted butter; 2 teaspoons, sugar; 1 , medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 1 pound, meatloaf mix; 1 1/2 cups, whole milk; 2 tablespoons, tomato paste; 1/2 cup, dry white wine; 3 cups, water; 1 pound, linguine; , Salt and ground black pepper; , Grated Parmesan cheese, for serving

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta

Our linguine Bolognese delivers on all the promises of a traditional slow-cooked version. You’d never guess it takes one pot and less than an hour to make.

TIME 1¾ hours

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