Notes
Red Wine Spaghetti Bolognese
Serves: 4–6Prep: 15 minutes
Cooking: 45–50 minutes A deep, rich Bolognese where red wine is reduced into the beef and tomato sauce, creating a bold, slow-cooked flavour without needing hours on the stove.
Ingredients
500 g beef mince400 g spaghetti
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 carrot, finely grated
1 tbsp BlixSam Pasta a la Sam
2 tbsp tomato paste
150 ml dry red wine
1 × 400 g tin chopped tomatoes
200 ml beef stock
1 tbsp Worcestershire sauce
1 tsp brown sugar
1 bay leaf
30 g butter
¼ cup finely grated Parmesan
Fresh parsley or basil, for serving
Salt and black pepper, to taste
Method
- Cook the spaghetti in salted boiling water until al dente. Reserve about ½ cup pasta water before draining.
- Heat the olive oil in a large pan. Add Pasta a la Sam and bloom for 20–30 seconds.
- Add the onion, garlic and carrot. Cook for 4–5 minutes until softened.
- Increase the heat and add the beef mince. Brown it thoroughly, allowing some dark caramelised edges to develop.
- Add the tomato paste and fry for 1–2 minutes until it darkens slightly.
- Pour in the red wine and scrape all the browned bits from the bottom of the pan. Simmer for 4–5 minutes until the wine has reduced by roughly half.
- Add the chopped tomatoes, beef stock, Worcestershire sauce, brown sugar and bay leaf.
- Reduce the heat and simmer uncovered for 25–30 minutes, stirring occasionally, until dark, rich and thick.
- Remove the bay leaf. Stir in the butter and Parmesan until the sauce becomes glossy.
- Add the cooked spaghetti with a splash of reserved pasta water. Toss thoroughly so the Bolognese coats every strand.
- Serve immediately with extra Parmesan and fresh parsley or basil.
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