Red Wine Bolognese Recipes

BOLOGNESE SAUCE

Steps:

• Add the oil to a dutch oven, or heavy bottomed pot over medium-low heat. Add the carrots, celery and onion and brown for 15 minutes
• Turn the heat up to medium, then add the ground beef to the pot and cook until browned though. Drain any grease from the pot, then season with salt, pepper nutmeg and fresh garlic.
• Stir in the tomato paste, then pour in the wine, making sure to scrape up the bottom of the pot. Bring to a simmer and leet reduce for 2-3 minutes.
• Pour in the milk and tomatoes, stir and bring to a simmer.
• Turn the heat back to low, stir and then let the sauce cook for for 1 1/2 hours, stirring occasionally.

WEEKNIGHT BOLOGNESE

Steps:

• Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
• Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
• While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

WEEKNIGHT BOLOGNESE

Steps:

• Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat and simmer for 10 minutes.
• Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil and the pasta, and cook according to the directions on the box.
• While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

CREAMY SAUSAGE BOLOGNESE RECIPE BY TASTY

Steps:

• In a large pot, set on medium heat, add the olive oil and sauté the onions, celery, carrots, and garlic until they are soft, about 10-15 minutes.
• Add garlic and cook for an additional 2-3 minutes.
• Add the ground beef and the sausages. Season with salt and pepper, and break up the meat with a spoon and frying until no longer pink.
• Next, add the tomato paste, Italian seasoning, and red wine. Stir and reduce until the wine has almost completely evaporated.
• Now add all the remaining ingredients, except the parmesan and cream. Stir to ensure everything is well mixed.
• Simmer for 30 minutes to 3 hours. The longer the simmer, the deeper and more concentrated the flavor.
• Stir in the parmesan and cream to the sausage bolognese.
• Add the cooked pasta to the sauce.
• Serve with more parmesan, if desired.
• Enjoy!

THE BEST SPAGHETTI BOLOGNESE RECIPE

Steps:

• Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• Add the 75g grated parmesan, check the seasoning and stir.
• When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

RED WINE BOLOGNESE

Steps:

• Heat the olive oil over medium heat in a large skillet. Add in the ground hamburger and break it apart to brown. Once completely broken apart and browned, remove the meat from the pan and set aside for later use. Add the onion and carrot into the skillet and sauté. Add in the garlic, basil, thyme and oregano and continue to sauté for several minutes.
• Deglaze the pan with the red wine, making sure to scrape the bottom of the skillet with your spatula when doing so. Pour in the tomato sauce and stir to combine. Stir in the sugar, salt and pepper. Add the browned hamburger back into the sauce. Bring the sauce to a simmer and then reduce the heat to low and allow to simmer for 20-30 minutes.
• Serve the sauce tossed together with your favorite cooked pasta such as spaghetti, tagliatelle, elbow or farfalle - the possibilities are endless! Garnish with chopped fresh basil and shredded Parmesan cheese if desired.

RED WINE BOLOGNESE

Steps:

• Add carrots, onions and olive oil to a large pot, and let it simmer for about 5 minutes.
• Add ground beef to mixture and let it cook fully.
• Add all other ingredients. Let it heat through and simmer for about 15-20 minutes. Salt and pepper to taste.
• Serve with your choice of pasta and some Parmesan cheese, and enjoy!

SPAGHETTI BOLOGNESE WITH RED WINE

Steps:

• Place the minced meat, red wine, mixed herbs and salt and pepper in a bowl.
• Stir well.
• Cover and refrigerate overnight or all day.
• Heat oil in pan.
• Stir fry onion and garlic until soft.
• Add red wine mixture, tomato paste, canned tomatoes, sweet chili sauce and chili flakes.
• Bring to the boil then simmer uncovered for 45 minutes or until most of the liquid has evaporated and the mixture resembles traditional bolognese consistency.
• (it will be much darker colour than usual).
• Cook the spaghetti as mentioned on the packet.
• At the last minute, stir the chopped parsley through the sauce.
• Add sauce to the drained spaghetti and top with grated Parmesan cheese.
• Serve with a nice glass of red.