A Heartwarming Red Wine Bolognese Adventure
A Delicious Journey in Your Own Kitchen
Wandering through the market, handpicking fresh veggies and the perfect cut of meat, knowing I’m about to create something delicious is one of my favorite feelings. And I just know that I can’t be the only one who feels the same! Today, I’m thrilled to share my Red Wine Bolognese recipe—a dish that’s not only rich and comforting but also feels like a warm hug in a bowl.
This recipe holds a special place in my heart. It was my first "big girl recipe," the one that made me truly fall in love with cooking. My passion for this dish deepened during a recent trip to Italy, where my husband and I took a cooking class in a local woman's cozy home. Picture this: rolling out handmade pasta, simmering a rich ragu, and feeling like you’re in a scene from an Italian movie. That experience was magical, and when we returned home, I was eager to recreate that Italian warmth and flavor. Making this Bolognese is like taking a mini-vacation back to Italy every time.
*If you’re like myself and love a great wine pairing… here’s a few I would recommend:
Red Wines:
Chianti: Bright acidity and cherry flavors make this a classic pairing.
Sangiovese: Offers red fruit flavors and good acidity, perfectly complementing the rich sauce.
Merlot: Smooth tannins and dark fruit flavors make it a versatile choice.
Yay!! Let’s do this!
Heartwarming Red Wine Bolognese
Prep time: Allow yourself at least 45 minutes to an hour.
Cook time: 3-4 hours
Servings: 5-6
What you’ll need:
2 yellow onions, diced
2 stalks celery, diced
2 small carrots, diced
3 small garlic cloves, minced
Bunch of thyme
2 bay leaves
Glass of red wine (or a splash of vinegar for an alcohol-free version)
16 ounces ground beef
16 ounces ground pork
2 thick slices pancetta, sliced
1 tbsp tomato paste
1/2 cup milk or heavy cream
Rind of Parmesan
4 cups beef stock (plus extra for topping up)
Pasta of your choice (I recommend rigatoni)
Large oven safe dish such as a dutch oven ( My family knows to bury me with my Le Creuset dutch oven!)
How I made it:
Fry the Pancetta:
Start by frying the pancetta in a large pan until golden and crispy. Set it aside.
Brown the Meat:
In the same pan, sear the ground beef and pork in batches until browned. Set the meat aside with the pancetta.
Sauté the Vegetables:
In the same pan, add the diced onion, celery, and carrot. Sauté for 5-10 minutes until they soften. Add the minced garlic and cook for a few more minutes.
Deglaze with Wine:
Pour in the red wine and cook until mostly evaporated. This will add a beautiful depth of flavor.
Add Herbs and Tomato Paste:
Toss in the thyme and bay leaves, then stir in the tomato paste. Let it cook for a few minutes to deepen the flavor. I like to tie all of my herbs together with some butchers twine. This makes it easier to fish out of the pot later.
Combine Everything:
Return the meats to the pan. Pour in the beef stock, add the milk, and throw in the Parmesan rind. Cover the pan and place it in a preheated oven at 140°C (285°F) for 3-4 hours.
Check and Stir:
Every hour, check the sauce and top up with more beef stock if needed. The sauce should reduce and thicken, becoming rich and flavorful.
Cook the Pasta:
Prepare your pasta according to the package instructions. A good tip for pasta lovers: cook it al dente. It will have a better texture and absorb the sauce beautifully. If you’re feeling up to it you can try making your own home made pasta from scratch!
*Little secrets that make everything better:
The Milk Secret: Adding a splash of milk or cream to your Bolognese sauce helps tenderize the meat and gives the sauce a rich, velvety texture. Add it after browning the meat and before adding the stock. It might seem unusual, but it’s a traditional step in authentic Italian recipes.
Low and Slow Cooking: One of the keys to a deeply flavorful Bolognese sauce is patience. Cook your sauce on a low simmer for at least 2-3 hours. This slow cooking process allows the flavors to meld together beautifully, and the sauce becomes incredibly rich and complex.
Wine Choice Matters: Using a good quality wine can significantly enhance the flavor of your sauce. Red wine is commonly used, but white wine can add a lighter, more nuanced flavor profile. Choose a wine you enjoy drinking, as its flavors will concentrate in the sauce.
Finely Chopped Vegetables: Ensure your soffritto (onion, celery, and carrot) is finely chopped. The smaller the pieces, the better they will integrate into the sauce, adding sweetness and complexity without being too noticeable.
Tomato Paste Browning: Browning the tomato paste slightly before adding liquids can intensify its flavor. Add the tomato paste to the pan and cook it for a few minutes until it darkens and caramelizes before adding the stock.
So there you have it—my go-to Red Wine Bolognese! It’s cozy, it’s rich, and it’s bound to make you feel like you’ve been transported to a charming Italian kitchen. Trust me, your taste buds are in for a treat.
I’d love for you to give this recipe a whirl and let me know how it goes. Share your cooking adventures in the comments, and if you have any epic kitchen mishaps, those are always welcome too! Don’t forget to hit that subscribe button for more delicious recipes and cooking tips—because let’s face it, we’re all in this tasty journey together.
Happy cooking, friends!
Much Love! -Keston Mendoza