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–+ servings

Perfect Red Wine Pasta Bolognese

Eleanor Craig
This delicious Red Wine Pasta Bolognese is simmered in red wine, seasoned with heaps of oregano, and topped with fresh basil and parmesan cheese!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 5 people
Calories 639 kcal

Ingredients
 
 

  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil
  • Ripe yellow onion on a white background1 medium yellow onion - chopped
  • garlic5 cloves garlic - minced
  • Raw meat mince1 pound ground beef (minced beef) - 90% lean, 10% fat
  • wooden bowl of salt3 teaspoons salt - divided
  • Ground black pepper pile, paths, top2 teaspoons ground black pepper - divided
  •  
    1 cup dry red wine - preferably Merlot
  • 1 can passata or crushed tomatoes (tomato puree with seeds removed) - 28-ounce
  • Spoon with tomato paste isolated on white background3 tablespoons tomato paste
  •  
    1½ tablespoon oregano leaves
  •  
    2 teaspoons basil leaves
  •  
    1 teaspoon parsley flakes
  • 1 teaspoon Italian seasoning
  • Dried chili pepper flakes in wooden bowl over white⅛ teaspoon red pepper flakes
  • allspice powder and wooden spoon⅛ teaspoon ground allspice (also called pimento or Jamaican Pepper)
  • Heap of ground nutmeg and whole nutmeg seeds⅛ teaspoon ground nutmeg
  •  
    1 pound Campanelle noodles - cooked according to package*

Optional: 3 ingredient garlic bread

  • parmesan cheese1 small pack Parmesan cheese - finely grated
  • Green basil1 bunch basil - fresh, chopped

Instructions
 

  • In a large saucepan, heat the olive oil.
  • Add the onion and garlic and stir for about 5 minutes or until the onion becomes translucent.
  • Add the ground beef and season with 1 teaspoon salt and 1 teaspoon pepper. Cook for about 8 minutes until the meat is cooked through. Remove the pan from the stove and drain out the fat from the meat.
  • Return the pan to the stove and add the red wine. Let the wine cook with the meat for about 5 minutes over medium heat.
  • Add the crushed tomatoes, tomato paste, oregano, basil, parsley, Italian seasoning, crushed red pepper, allspice, nutmeg, and the remaining 2 teaspoons salt and 1 teaspoon pepper.
  • Cover and simmer for 10-15 minutes to let the flavors blend and to let the wine cook down.
  • Serve over Campanelle noodles and top with parmesan cheese and fresh basil.

Notes

* I like my noodles really soft, so I always boil the noodles about 5 minutes longer than the cooking time on the box.

Nutrition

Calories: 639kcalCarbohydrates: 82gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 63mgSodium: 1739mgPotassium: 923mgFiber: 6gSugar: 8gVitamin A: 507IUVitamin C: 13mgCalcium: 178mgIron: 6mg
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