Red Wine Bolognese
Rich, hearty, and brimming with depth, this Red Wine Bolognese is the ultimate comfort food perfect for weeknight dinners or special occasions alike. Infused with the robust flavor of dry red wine, this classic Italian-inspired sauce combines a perfect medley of ground beef and pork, aromatic vegetables, and creamy whole milk for a velvety finish. Slow-simmered to perfection with crushed tomatoes, tomato paste, and fragrant herbs like oregano and basil, each bite bursts with savory goodness. Easy to pair with your favorite pasta—whether it’s tagliatelle, pappardelle, or spaghetti—this comforting dish is elevated further with a sprinkle of fresh parsley and grated Parmesan cheese. With just 20 minutes of prep time and a slow-cooked richness developed over two hours, this Red Wine Bolognese is a must-try recipe for lovers of bold, flavorful sauces.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 3 cloves garlic cloves, minced
- 1 pound ground beef
- 0.5 pound ground pork
- 1 cup red wine (dry)
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 leaf bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup whole milk
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 0.5 cup grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the finely chopped onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened and aromatic.
Stir in the minced garlic and cook for an additional minute.
Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink, about 8-10 minutes.
Pour in the red wine and increase the heat to medium-high. Let it simmer for 5 minutes, allowing the alcohol to evaporate.
Stir in the canned crushed tomatoes, tomato paste, bay leaf, dried oregano, dried basil, salt, and black pepper. Mix thoroughly to combine all ingredients.
Reduce the heat to low and cover the pot partially with a lid, allowing some steam to escape. Simmer the sauce for 1.5 to 2 hours, stirring occasionally to prevent sticking and to ensure even cooking.
About 15 minutes before the sauce is done, gradually stir in the whole milk. This will add creaminess and balance the acidity of the tomatoes.
Discard the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Serve the Red Wine Bolognese over cooked pasta of your choice, such as tagliatelle, pappardelle, or spaghetti.
Garnish with freshly chopped parsley and grated Parmesan cheese, if desired. Enjoy!
Nutrition Facts
Calories |
3040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.9 g | 250% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 5799 mg | 252% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 55.2 g | ||
| Protein | 198.8 g | 398% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1915 mg | 147% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 5463 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
