Spaghetti Bolognese With Red Wine
This rich spaghetti bolognese features minced beef marinated overnight in a full bottle of red wine, which creates a uniquely deep flavour. The sauce is simmered with tomatoes, chilli flakes, and herbs for 45 minutes until thick. Tossed with spaghetti and fresh parsley, it is finished with a generous topping of Parmesan cheese. The result is a decadent and satisfying pasta dish that is sure to impress.
Ingredients
- 500 g minced beef
- 750 ml red wine, whatever you prefer
- 1 teaspoon dried herbs
- salt and pepper
- 1 tablespoon olive oil
- 2 garlic cloves
- 1 onion, chopped
- 1 (400 g) can chopped tomatoes
- 2 teaspoons dried chili pepper flakes
- 1 tablespoon tomato paste
- 2 tablespoons sweet chili sauce
- 1 (500 g) packet spaghetti
- 3 tablespoons chopped fresh parsley
- parmesan cheese, to serve
Method
- Combine the minced beef, red wine, dried herbs, salt, and pepper in a mixing bowl.
- Mix the contents thoroughly.
- Cover the bowl and place it in the refrigerator to marinate overnight or throughout the day.
- Warm the olive oil in a large pan.
- Cook the chopped onion and garlic cloves until they have softened.
- Pour in the marinated wine mixture, then add the tomato paste, canned chopped tomatoes, sweet chilli sauce, and dried chilli pepper flakes.
- Allow the sauce to reach a boil, then reduce the heat and let it simmer uncovered for 45 minutes, or until the liquid has mostly reduced and the sauce achieves a classic bolognese texture.
- The finished sauce will have a darker colour than typical bolognese.
- Prepare the spaghetti according to the directions on its packet.
- Just before serving, mix the chopped fresh parsley into the sauce.
- Combine the drained spaghetti with the sauce and garnish with grated Parmesan cheese.
- Enjoy the dish accompanied by a glass of red wine.
Nutrition (per serving)
Sodium136800 mg
Recipe details
CategorySpaghetti
Authorbarb63
