Spaghetti Bolognese With Red Wine Recipes

THE BEST SPAGHETTI BOLOGNESE RECIPE

Steps:

• Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• Add the 75g grated parmesan, check the seasoning and stir.
• When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

WEEKNIGHT BOLOGNESE

Steps:

• Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
• Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
• While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

SPAGHETTI BOLOGNESE WITH RED WINE

Steps:

• Place the minced meat, red wine, mixed herbs and salt and pepper in a bowl.
• Stir well.
• Cover and refrigerate overnight or all day.
• Heat oil in pan.
• Stir fry onion and garlic until soft.
• Add red wine mixture, tomato paste, canned tomatoes, sweet chili sauce and chili flakes.
• Bring to the boil then simmer uncovered for 45 minutes or until most of the liquid has evaporated and the mixture resembles traditional bolognese consistency.
• (it will be much darker colour than usual).
• Cook the spaghetti as mentioned on the packet.
• At the last minute, stir the chopped parsley through the sauce.
• Add sauce to the drained spaghetti and top with grated Parmesan cheese.
• Serve with a nice glass of red.

RED WINE SPAGHETTI BOLOGNESE

Steps:

• Place all the minced meat in a bowl and stir in the red wine, oregano and some salt and pepper. Cover with cling wrap and chill for at least 4 hours or up to 12 hours.
• Heat the oil in a large pan and cook the onion and garlic for 3-4 minutes until softened and golden. Add the mince and any wine left in the bottom of the bowl with the tomatoes, chilli, puree and some salt and pepper. Bring to the boil then cover and simmer for 45 minutes. Remove the lid and bubble fairly rapidly for 15 minutes until you have a rich, dark sauce.
• Cook the spaghetti in a large pan of boiling water until tender. Drain well and return to the pan.
• Stir the parsley through the sauce and check the seasoning. Add to the pan of spaghetti and miz through. Divide between bowls and serve with freshly grated parmesan and a few glasses of chianti.

EASY SPAGHETTI BOLOGNESE

Steps:

• Put 1 tbsp of the oil in a large saucepan over a medium-high heat, add the beef and fry until well browned. Tip out into a dish and repeat with 1 tbsp oil and the pork. Tip the pork into the dish with the beef and put the pan back on the heat with the remaining oil. Turn the heat down and cook the shallots for 8-10 mins or until very soft, then add the garlic. Tip the meat back into the pan and add the passata, purée, wine and oregano. Stir everything together, cover and simmer over a low heat, stirring occasionally, for 45 mins.
• Cook the spaghetti following pack instructions, then stir half the parmesan into the Bolognese. Put a spoonful of the pasta water into the sauce to loosen it if it looks too thick, then drain the spaghetti. For a better flavour, tip the pasta onto the sauce, toss everything together to coat, and season well (or serve with the sauce on top). Add the remaining parmesan and a few basil leaves.

RED WINE BOLOGNESE

Steps:

• Add carrots, onions and olive oil to a large pot, and let it simmer for about 5 minutes.
• Add ground beef to mixture and let it cook fully.
• Add all other ingredients. Let it heat through and simmer for about 15-20 minutes. Salt and pepper to taste.
• Serve with your choice of pasta and some Parmesan cheese, and enjoy!