Spaghetti Bolognese with Red Wine
Indulge in the comforting flavors of this classic Spaghetti Bolognese with Red Wine, a rich and hearty dish that's perfect for any occasion. This recipe elevates the traditional Bolognese sauce with a splash of robust red wine, adding depth and complexity to the slow-simmered blend of ground beef, pork, and aromatic vegetables. The sauce is infused with fragrant dried herbs like oregano and basil, then paired with perfectly cooked al dente spaghetti for a truly satisfying meal. Finished with a sprinkle of freshly grated parmesan and chopped parsley, this dish is ideal for cozy weeknight dinners or entertaining guests. Serve it with a side of garlic bread and a glass of red wine for an authentic Italian dining experience! Keywords: Spaghetti Bolognese recipe, red wine Bolognese, how to make Bolognese with wine, classic Italian pasta dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 500 grams ground beef
- 250 grams ground pork
- 1 cup red wine
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 grams spaghetti
- 50 grams parmesan cheese, grated (for serving)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large, heavy-bottomed skillet or pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until vegetables are softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef and pork. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink, about 8-10 minutes.
Pour in the red wine, stirring to deglaze the bottom of the pan and scraping up any browned bits. Simmer for 3-4 minutes until the wine has reduced by half.
Stir in the crushed tomatoes, tomato paste, beef stock, oregano, basil, bay leaf, salt, and black pepper.
Reduce the heat to low, cover, and simmer for 60 minutes, stirring occasionally to prevent sticking.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Once the sauce has finished simmering, taste and adjust seasonings as desired. Remove and discard the bay leaf.
Serve the sauce over the cooked spaghetti. Top with grated parmesan cheese and fresh parsley for garnish.
Nutrition Facts
Calories |
3680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.3 g | 244% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 5737 mg | 249% | |
| Total Carbohydrate | 245.2 g | 89% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 55.8 g | ||
| Protein | 215.0 g | 430% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1140 mg | 88% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 5856 mg | 125% | |
*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.
