Rich Red Wine Bolognese

Name: Rich Red Wine Bolognese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 2 carrots, finely chopped; 1 onion, finely chopped; 1 celery stick, finely chopped; 2 garlic cloves, finely chopped; 500 g lean beef mince; 700 g bottle tomato passata; 1 teaspoon dried oregano leaves; 1/2 cup water; 2 pots Continental Stock Pot - Red Wine; freshly ground black pepper, to taste; 400 g dried spaghetti, cooked, drained; shaved Parmesan cheese, to serve

A bold twist on a family favourite. The addition of red wine stock pots simply brings deep savoury flavor and effortless elegance to your weeknight table. Perfect for cozy nights in.

25 Mins

Cooking Time
easy

Difficulty
15 Mins

Prep Time
4 People

Serves

2 tablespoons olive oil
2 carrots, finely chopped
1 onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
500 g lean beef mince
700 g bottle tomato passata
1 teaspoon dried oregano leaves
1/2 cup water
2 pots Continental Stock Pot - Red Wine
freshly ground black pepper, to taste
400 g dried spaghetti, cooked, drained
shaved Parmesan cheese, to serve

Heat oil in a large deep frying pan over medium heat. Add carrot, onion and celery. Cook, stirring occasionally for 7 mins or until vegetables are tender. Add garlic and cook, stirring, for 1 minute.
Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 mins until browned.
Add tomato passata and oregano to pan. Add water to empty tomato passata bottle. Close lid. Shake closed bottle to combine remaining passata with water. Pour over mince. Bring to a simmer. Stir in stockpots, until dissolved. Reduce heat to medium-low. Cook, uncovered, stirring regularly, for 12 -15 mins or until sauce has thickened. Season to taste with pepper. Serve with cooked spaghetti and parmesan cheese.