Red Wine Bolognese
An easy to make authentic Italian pasta meal with a rich, red sauce that gets a lovely depth of flavor with the addition of red wine.
Equipment
- large skillet
Ingredients
- 2 tbsp olive oil
- 1 lb ground beef
- 1 medium onion, chopped
- 1 cup carrots, sliced into ¼ inch rounds
- 3 cloves garlic, minced
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 cup red wine (Sangiovese)
- (2) 14.5 oz tomato sauce
- 1 tbsp sugar
- 1 tsp salt
- ½ tsp pepper
- 1 lb Linguini or pasta of choice, cooked al dente in salted water
- grated Parmesan cheese, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and cook until browned, breaking its into small crumbles as it cooks.
- Remove cooked beef from the skillet and keep warm.
- Add onions and carrots to the skillet and sauté vegetables until onions are translucent and carrots are tender, about 5 minutes.
- Add basil, thyme, oregano and continue to sauté until fragrant, about a minute.
- Add garlic and sauté until fragrant.
- Deglaze the pan with a cup of good quality red wine, scraping the bottom of the pan to loosen any browned bits.
- Add tomato sauce and stir to combine.
- Add the sugar, salt, and pepper.
- Return reserved cooked ground beef to the skillet.
- Bring the meat sauce to a simmer and cook over low heat, stirring occasionally for 20-30 minutes.
- Taste sauce and season with additional salt and pepper if needed.
- Serve the sauce over cooked pasta and top with freshly grated Parmesan cheese.