Red Wine Spaghetti Bolognese
Let's jazz up your pasta night with a bolognese that's got a little extra flair – red wine. This isn't your ordinary meat sauce; it's a tasty twist that brings richness and depth to the party. The secret ingredient, red wine, adds a touch of luxury and complexity, making every bite an adventure. The best part? It's a breeze to whip up. So, let's dive into this special beef bolognese and see how a splash of red wine can turn your weeknight dinner into something extraordinary.
Prep time: 15 Minutes
Cook time: 60 Minutes
Nutrition: 367 Calories
Servings: 4
Ingredients
- 2 tbsp olive oil
- 500g lean beef mince
- 125ml (1/2 cup) red wine
- 500ml (2 cups) water
- 400g can diced tomatoes
- 70g (1/4 cup) tomato paste
- 28g Continental Stock Pot Beef
- 2 large thyme sprigs
- Cooked spaghetti, to serve
- Shaved parmesan, to serve
- Fresh basil leaves, to serve
Method
- Heat oil in a large non-stick frying pan or saucepan over medium-high heat.
- Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.
- Add the wine and bring to the boil. Cook for 2-3 minutes or until most of the liquid evaporates.
- Add the water, diced tomatoes, tomato paste, Continental Stock Pot Beef, thyme, and bay leaf.
- Stir and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 50-55 minutes until the sauce thickens.
- Remove thyme stems and the bay leaf.
- Combine the spaghetti and sauce in a large bowl.
- Divide among bowls.
- Top with shaved parmesan and fresh basil leaves.
Category: Food | Cuisine: Italian
