Red Wine Bolognese

Red Wine Bolognese

If you have some leftover red wine, use it in a pasta dish! You can keep meat sauce in the freezer, so you can prepare this in advance for when you need it!

Ingredients: 4 servings

Pasta of your choice
280 g
Ground meat
250-300 g
1 medium
1 medium
Canned tomatoes
1 can
20 g
Red wine
150 ml
White flour
1 tablespoon
1 teaspoon
Parsley (optional)
a pinch
※ see steps


1. Finely chop up the carrot and onion, add two handfuls of salt, and stir-fry in butter. Add the flour, and stir-fry, making sure it doesn't become lumpy.
2. Put two handfuls of salt in another frying pan, and slowly stir-fry the meat for 15 minutes. Wipe away the fat with a paper towel or drain in a sieve.
3. Add the red wine to the meat and let it simmer for 5 minutes. Mix in the fried onion and carrot, and stir-fry to let the flavours blend.
4. Add the canned tomatoes, and season with salt and pepper. Don't add the salt all at once; taste it and add a little at a time. I add a scant medium-sized spoon's worth (a little less than 10 ml).
5. Let the sauce simmer over medium heat, then place it on top of the pasta to finish.

Story Behind this Recipe

I had some leftover red wine and pasta, so I combined them with frozen veggies and meat to make a reasonable and simple pasta dish.