Spaghetti Bolognese with Red Wine

- 500g / 1.1lb ground beef
- 500g / 1.1lb crushed tomatoes
- 1 ½ cups / 300ml red wine
- 2 medium onions (approximately 250g / 8.8oz), 1 yellow, finely chopped
- 2 medium carrots (approximately 200g / 7oz), 1 finely chopped
- 75g / 2.6oz finely chopped celery
- 50g / 1.8oz diced bacon
- 2 tbsp / 30g olive oil
- 2 tbsp / 30g tomato paste
- 1 bunch (approximately 25g / 0.9oz) fresh basil, chopped
- 1 ½ tsp / 7g salt
- ½ tsp / 2g black pepper
- 1 pressed garlic clove
1. In a large pan, cook 500 g (1.1 lbs) ground beef, 100 g (3.5 oz) diced bacon, 1 medium chopped onion, and 2 stalks chopped celery in 2 tablespoons olive oil over medium heat until the meat is browned and the vegetables are tender
2. In a large pot, combine the cooked meat mixture, 400 g (14 oz) crushed tomatoes, 2 tablespoons tomato paste, 125 ml (4.2 fl oz) red wine, 2 minced garlic cloves, 1 teaspoon salt, and ½ teaspoon black pepper. Add 240 ml (8 fl oz) of water and bring to a boil. Reduce the heat to low and simmer for 45 minutes stirring occasionally
3. While the sauce simmers, cook 400 g (14 oz) spaghetti in a large pot of boiling salted water until al dente. Reserve 240 ml (8 fl oz) of pasta water then drain the spaghetti
4. Add the cooked spaghetti to the sauce and toss well to combine. Use some of the reserved pasta water if the sauce feels too thick
5. Serve hot topped with grated parmesan cheese and a bit of chopped fresh basil
- Large pan
- Large pot
- Colander
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
- Whisk
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