Whenever I open a bottle of red wine, the same idea occurs to me: ‘I want to make bolognese tomorrow!’ Cooking pasta sauce with wine is a wonderful way of intensifying the flavour and stimulating our appetite.
Luca and I love selecting red wine and having it on weekends. Last Saturday afternoon, I realised that I was feeling joyful and relaxed while my bolognese sauce was simmering, so I quickly wrote down my recipe.
My recipe is not exactly authentic Italian bolognese, but it’s easy to prepare and cook, and homemade sauce is always the best!
Allow 15 minutes for the prep and 30 minutes for cooking. I serve this red wine bolognese with rigatoni, tagliatelle or spaghetti, and it also goes well with mashed potatoes.
Here’s what to do.
Ingredients (Serves 4–6)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 400g minced beef
- 1 tablespoon dried Italian herbs
- 300g mushrooms, diced
- 120ml red wine
- 430g tomato purée (I use tomato passata)
- black pepper
- parmesan cheese
- parsley, chopped
- pasta of your choice
- Dice onion and mushrooms. Peel and chop the garlic.
- Heat olive oil in a pan, and sauté the onion.
- Add the garlic, minced beef and Italian herbs, and cook until browned. Add red wine, and bring it to a gentle sizzle for two minutes.
- Stir in tomato purée and bring to the boil. Reduce heat and simmer on low heat for 10 minutes. Season it with salt and pepper.
- While the sauce is simmering, cook the pasta of your choice.
- Serve with the pasta, and sprinkle parmesan cheese and chopped parsley over the sauce. Enjoy!