Red Wine Spaghetti Bolognese
Indulge in the rich and savory flavors of Red Wine Spaghetti Bolognese, a classic Italian-inspired dish elevated with a luscious hint of dry red wine. This comforting recipe features a hearty medley of ground beef and pork, simmered to perfection with aromatic vegetables, garlic, and crushed tomatoes, creating a deeply flavorful sauce. Infused with dried herbs and just a touch of sugar for balance, the robust Bolognese is slow-cooked for maximum depth. The secret ingredient—red wine—not only enhances the sauce with a bold complexity but also adds a luxurious touch to this traditional favorite. Served over al dente spaghetti and crowned with freshly grated Parmesan and parsley, this dish is perfect for cozy dinners or special occasions. Pair it with a glass of your favorite red for the ultimate dining experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 pound ground beef
- 0.5 pounds ground pork
- 1 cup red wine (dry variety)
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 bay leaves
- 1 teaspoon sugar
- 16 ounces spaghetti
- to taste salt
- to taste black pepper
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef and ground pork to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 8-10 minutes. Drain any excess fat if necessary.
Pour the red wine into the pot and stir to deglaze the bottom, scraping up any browned bits. Let the wine simmer for 5 minutes to slightly reduce.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, bay leaves, and sugar. Mix well to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot partially and let the sauce cook, stirring occasionally, for at least 45-60 minutes. For a deeper flavor, allow it to simmer up to 90 minutes.
Season the sauce with salt and pepper to taste before removing the bay leaves.
About 15 minutes before the sauce is ready, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Toss the cooked spaghetti with a ladle or two of the Bolognese sauce, along with a splash of the reserved pasta water if needed, to coat the noodles evenly.
Serve the spaghetti topped with additional sauce, grated parmesan cheese, and a sprinkle of fresh parsley, if desired.
Nutrition Facts
Calories |
3446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 4816 mg | 209% | |
| Total Carbohydrate | 248.5 g | 90% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 66.5 g | ||
| Protein | 194.3 g | 389% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1053 mg | 81% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 6058 mg | 129% | |
*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.
