Rich Red Wine Bolognese

Rich Red Wine Bolognese

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

  1. 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.

  2. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 mins until browned.

  3. 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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 804.837 kcal
Protein (g) 42.192 g
Sugar (g) 15.919 g
Fat (g) 26.571 g
Fibre (g) 8.587 g

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