Red Wine Pancetta Bolognese Recipes

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RED WINE PASTA



Red Wine Pasta image

Whether you're cooking for date night or game night, a recipe that is easy to prepare but leaves an impression is the way to go. This dish-which in Italy is known as spaghetti all'ubriaco or "drunken" pasta, combines thin strands of spaghetti with a reduced red wine-shallot sauce. Studded with bits of salty pancetta and sprinkled with Pecorino Romano cheese, it's a thirty-minute meal that is perfect for serving alongside slices of good crusty bread and a green salad.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
4 ounces pancetta, cut into 1/2-inch pieces
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes, plus more for serving
Kosher salt
1 (750-ml) bottle red wine, such as Beaujolais
1 pound spaghetti
1/4 cup finely grated Pecorino Romano cheese, plus more for serving
Chopped fresh parsley leaves, for serving

Steps:

  • Heat oil in a large straight-sided skillet over medium. Add pancetta and cook, stirring occasionally, until crisp and lightly browned, about 6 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain. Add shallot, garlic, and red pepper flakes to pan; season with salt. Cook over medium heat, stirring occasionally, until soft and translucent, 2 to 3 minutes. Carefully add red wine; increase heat to medium-high and bring to a boil. Boil 2 minutes.
  • Meanwhile, cook pasta in a large pot of generously salted boiling water for 4 minutes. Drain, reserving 1 cup pasta water. Add pasta to pot with red wine; cook, stirring occasionally, until pasta is bright red and al dente and most of wine has been absorbed, 4 to 6 minutes. Stir in cheese and pancetta. Stir in pasta water as needed to loosen sauce. Serve with more cheese, parsley, and red pepper flakes.

GRANDMA'S BOLOGNESE



Grandma's Bolognese image

Two types of ground meat (beef and pork) are enriched with pancetta and cream in this old-school Italian sauce, while porcini mushrooms and Marsala add wonderful depth of flavor. Make pasta night extra special by serving atop fresh pappardelle.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 2h30m

Number Of Ingredients 22

1/2 ounce dried porcini mushrooms
3/4 cup warm water
2 tablespoons unsalted butter
1 ounce pancetta or prosciutto, cut into 1/4-inch pieces (1/4 cup)
1 small onion, minced (1 cup)
1 small carrot, finely chopped
1 celery stalk, finely chopped
2 large cloves garlic, minced (4 teaspoons)
Kosher salt and freshly ground pepper
6 tablespoons extra-virgin olive oil, plus more for serving
3/4 pound coarsely ground beef, preferably 85 percent lean
1/4 pound coarsely ground pork
1/2 teaspoon dried marjoram or oregano
Pinch of ground nutmeg
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh basil, plus small leaves for serving (optional)
1/2 cup dry Marsala or red wine, such as Chianti
1 cup low-sodium chicken broth
1 can (28 ounces) whole peeled tomatoes, drained and chopped (2 cups)
1/4 cup heavy cream
Fresh Pappardelle
1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Steps:

  • Soak mushrooms in warm water 30 minutes; drain, reserving liquid. Chop mushrooms (you should have 1/3 cup). Melt butter in a Dutch oven or a large, heavy straight-sided skillet over medium-high heat. Add pancetta; cook, stirring, until browned and crisp, about 1 minute. Add onion, carrot, celery, and garlic. Season with 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6 minutes. Transfer to a bowl.
  • Add 2 tablespoons oil to Dutch oven; heat until shimmering. Add both meats, increase heat to high, and cook, stirring occasionally, until browned, 3 to 4 minutes. Return vegetables to Dutch oven with marjoram, nutmeg, parsley, and basil. Add Marsala and bring to a boil; cook, scraping up browned bits, until liquid has almost evaporated, about 1 minute. Add 1/2 cup mushroom liquid and mushrooms, broth, and tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, 1 hour. Stir in cream and cook, uncovered, stirring occasionally, until reduced and thickened, 20 to 25 minutes more.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta to boiling water and cook until floating and tender, about 1 minute. Reserve 1 cup pasta water, then drain. Transfer pasta to skillet with sauce. Add 1/2 cup pasta water; toss to combine and finish cooking, about 30 seconds. Remove from heat; add cheese and remaining 1/4 cup oil. Serve with more cheese, oil, pepper, and basil leaves, if desired.

RED WINE SPAGHETTI RECIPE BY TASTY



Red Wine Spaghetti Recipe by Tasty image

Here's what you need: water, full bodied red wine, spaghetti, olive oil, garlic, red pepper flakes, butter, freshly grated parmesan cheese, flatleaf italian parsley

Provided by Tasty

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 cups water
1 bottle full bodied red wine, we used cabernet
1 lb spaghetti
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons butter
1 cup freshly grated parmesan cheese
½ cup flatleaf italian parsley

Steps:

  • Measure ¼ cup (60 ml) of wine and set aside.
  • Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
  • Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
  • Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
  • In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
  • Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
  • Add the butter and stir until it melts into the pasta.
  • Add salt and pepper, parmesan, and parsley. Stir to combine.
  • Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
  • Enjoy!

Nutrition Facts : Calories 626 calories, Carbohydrate 86 grams, Fat 20 grams, Fiber 3 grams, Protein 23 grams, Sugar 3 grams

TAGLIATELLE WITH MUSHROOMS IN RED WINE



Tagliatelle With Mushrooms in Red Wine image

This hearty, umami-rich pasta dish is easily assembled in less than an hour. For the best texture, use your hands and not the food processor. Chopping the mushrooms and crushing the tomatoes by hand ensures some uniformity. The sauce can be prepared in advance, since you will summon the powers of the cooking water from the tagliatelle. Use more, if needed, to moisten the mixture before serving.

Provided by Florence Fabricant

Categories     pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
4 ounces pancetta, diced
12 ounces cremini mushrooms, wiped clean, cut in 1/2-inch dice
Salt
1 medium onion, finely chopped
4 cloves garlic, minced
4 canned San Marzano tomatoes, drained and finely crushed with a fork
1/2 cup dry red wine
1 teaspoon anchovy paste
Ground black pepper
2 tablespoons minced flat-leaf parsley leaves
1 pound fresh tagliatelle or fettuccine
Freshly grated Parmigiano-Reggiano cheese

Steps:

  • Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
  • Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
  • Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
  • Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.

Nutrition Facts : @context http, Calories 591, UnsaturatedFat 14 grams, Carbohydrate 76 grams, Fat 21 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 975 milligrams, Sugar 6 grams, TransFat 0 grams

RED WINE SPAGHETTI WITH PANCETTA



Red Wine Spaghetti With Pancetta image

An easy pasta, and a good one for every cook's repertoire, this dish - known as "drunken" pasta, spaghetti ubriachi (or all'ubriaco) or pasta alla chiantigiana - requires few ingredients: red wine, onions, olive oil and grated pecorino. It can be made without meat, but usually it contains a small amount of pancetta, guanciale or Italian sausage. Well-seasoned and hearty, red wine spaghetti makes a fine impromptu meal.

Provided by David Tanis

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Salt and pepper
1 (750-milliliter) bottle medium-bodied, dry red wine, such as merlot, pinot noir or Chianti
3 tablespoons extra-virgin olive oil
5 ounces pancetta or bacon, thickly sliced and cut into 1/4-inch lardons, blanched for 1 minute in boiling water and drained
1 red onion, cut into 1/8-inch-thick half-moons
4 large garlic cloves, thinly sliced
Pinch of red-pepper flakes
1 tablespoon tomato paste
1 bay leaf
1 pound spaghetti
2 tablespoons unsalted butter
4 ounces finely grated pecorino or Parmesan
Basil leaves, for garnish

Steps:

  • Put a large pot of well-salted water over high heat and bring to a boil. Add 1 cup wine and turn heat to low.
  • Heat olive oil in a wide skillet over medium. Add pancetta to pan and let sizzle for 2 or 3 minutes, until lightly browned. Remove with a slotted spoon and set aside.
  • Raise heat slightly and add onion. Season with salt and pepper and stir to coat. Continue to cook, stirring, until softened, about 5 to 7 minutes.
  • Add garlic, red-pepper flakes and tomato paste, and stir to distribute. Add bay leaf and all the remaining red wine and turn flame to high. Let wine reduce rapidly by half, about 10 minutes. Turn off heat.
  • Bring pasta water back to a boil, add pasta and cook for about 2 to 3 minutes less than the package directions advise - that is, keep the pasta quite firm and underdone. It will finish cooking in the sauce.
  • Reserve 1 cup pasta cooking water, and drain the pasta. Add pasta to the red wine mixture in the skillet and turn heat to medium-high. Let pasta wilt into the sauce and continue cooking, stirring, as pasta absorbs the sauce. The spaghetti should be correctly al dente within a few minutes and the sauce should coat the pasta. Add a little pasta cooking water if sauce gets too thick.
  • Stir in the reserved pancetta, the butter and half the grated cheese and toss well. Taste a noodle, and add a sprinkling of salt to the pan if necessary. Toss once more and transfer to a warm serving dish. Garnish with basil leaves and pass remaining cheese at the table.

Nutrition Facts : @context http, Calories 666, UnsaturatedFat 15 grams, Carbohydrate 64 grams, Fat 26 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 655 milligrams, Sugar 4 grams, TransFat 0 grams

RED WINE BOLOGNESE



Red Wine Bolognese image

Make and share this Red Wine Bolognese recipe from Food.com.

Provided by amela02

Categories     One Dish Meal

Time 40m

Yield 1 large pot of delicious sauce, 8 serving(s)

Number Of Ingredients 13

2 lbs ground beef
1 1/2 cups carrots, grated
1 red onion, large, diced
1/2 cup olive oil
4 tablespoons oregano
1 (6 ounce) can tomato paste
6 -8 minced garlic cloves
1 teaspoon garlic powder
2 cups red wine
3 -4 tablespoons Worcestershire sauce
4 (14 ounce) cans diced tomatoes
1 cup milk
salt and pepper

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!

Nutrition Facts : Calories 512.2, Fat 32.2, SaturatedFat 9.3, Cholesterol 81.4, Sodium 351.9, Carbohydrate 20.9, Fiber 4.5, Sugar 10.6, Protein 25.4

SPAGHETTI BOLOGNESE WITH PANCETTA & SALAMI



Spaghetti Bolognese with Pancetta & Salami image

A variation of the classic bolognese, inspired by many reviewed recipes. The variety of meats coupled with the wine/balsamic flavouring give this a deliciously sharp, rich taste.

Provided by JenniRP70

Time 1h20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the olive oil in a deep pan and then fry the onion and pepper until soft. Add the pancetta and garlic and heat further for a few minutes. Add the beef mince and fry until brown all over. Stir in the oregano and add seasoning.
  • Add the puree and stir in before adding the chopped tomoatoes and stir in. Add the red wine, balsamic vinegar and stock. Bring to the boil and simmer until the liquid has reduced to creamy sauce. Now, boil a saucepan of water and cook the spaghetti as per it's instructions.
  • Mix in the chopped basil and heat through. Add further seasoning if preferred. Serve with whole basil leaves if preferred and lashings of your favourite parmesan.

RED WINE PANCETTA BOLOGNESE



Red Wine Pancetta Bolognese image

Make and share this Red Wine Pancetta Bolognese recipe from Food.com.

Provided by Brookelynne26

Categories     Sauces

Time 3h

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons unsalted butter
2 tablespoons minced onions, minced
2 tablespoons minced carrots
2 tablespoons minced celery
2 ounces pancetta, minced
3/4 lb ground chuck
table salt
1 cup whole milk
1 cup red wine
1 (28 ounce) can whole tomatoes, packed in juice, chopped fine, with juice reserved

Steps:

  • Heat butter in large, heavy-bottomed Dutch oven over medium heat; add onion, carrot, celery, and pancetta and sautè until softened but not browned, about 6 minutes. Add ground meat and 1/2 teaspoon salt; following illustration below, crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 3 minutes.
  • Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer. Add tomatoes and their juice and bring to simmer; reduce heat to low so that sauce continues to simmer just barely, with an occasional bubble or two at the surface, until liquid has evaporated, about 3 hours (if lowest burner setting is too high to allow such a low simmer, use a flame tamer or a foil ring (see related Quick Tip) to elevate pan). Adjust seasonings with extra salt to taste and serve. (Can be refrigerated in an airtight container for several days or frozen for several months. Warm over low heat before serving.).

Nutrition Facts : Calories 340.9, Fat 18.3, SaturatedFat 9.4, Cholesterol 84.3, Sodium 109.9, Carbohydrate 13.7, Fiber 2.8, Sugar 9.7, Protein 20.5

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From goldplatedpalate.com


THE BEST BOLOGNESE SAUCE - FOODIECRUSH.COM
2021-01-24 Add the tomatoes, broth, bay leaves, and kosher salt. Bring to a simmer then reduce the heat to the lowest setting so it cooks with barely a bubble breaking the surface occasionally. Cook for 2 1/2 to 3 hours until the meat is tender and the sauce has reduced and thickened to become rich and dark in color.
From foodiecrush.com


BOLOGNESE SAUCE {WITH BACON AND WINE} - A LITTLE AND A LOT
2019-08-09 Add the wine and turn the heat up to medium high. Cook, stirring frequently, until nearly all the wine has evaporated or been absorbed by the vegetables. Add the crushed tomatoes, broth, Worcestershire sauce, soy sauce, and sugar to the saucepan, stirring to combine. Add the ground beef and bacon back into the saucepan.
From alittleandalot.com


PANCETTA AND RED WINE BOLOGNESE SAUCE RECIPE
Nov 5, 2013 - Pancetta and Red Wine Bolognese Sauce. Discover our recipe rated 4/5 by 2 members.
From pinterest.com


PASTA WITH BRAISED PORK, RED WINE AND PANCETTA
Ingredient Checklist. 2 tablespoons olive oil ; 1/2 pound pancetta, sliced 1/2 inch thick and cut into 1/2-inch dice ; 3 pounds trimmed boneless pork shoulder, cut into 1-inch chunks
From foodandwine.com


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