Red Wine Bolognese

Name: Red Wine Bolognese
Yield: 4 servings
Cuisine: American
Ingredients: 280 grams Pasta of your choice; 300 grams Ground meat; 1 medium Onion; 1 medium Carrot; 1 can Canned tomatoes; 20 grams Butter; 150 ml Red wine; 1 tbsp White flour; 1 tsp Sugar; 1 pinch Parsley (optional); 1 ※ see steps Salt

cookpad.japan @cookpad_jp

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.

Use whatever kind of pasta you like! I recommend you use red wine that is not too sweet. Recipe by icucu

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.

Use whatever kind of pasta you like! I recommend you use red wine that is not too sweet. Recipe by icucu

cookpad.japan @cookpad_jp

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.

Use whatever kind of pasta you like! I recommend you use red wine that is not too sweet. Recipe by icucu

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.

Use whatever kind of pasta you like! I recommend you use red wine that is not too sweet. Recipe by icucu

Saved

Ingredients

4 servings

280 gramsPasta of your choice
300 gramsGround meat
1 mediumOnion
1 mediumCarrot
1 canCanned tomatoes
20 gramsButter
150 mlRed wine
1 tbspWhite flour
1 tspSugar
1 pinchParsley (optional)
1※ see steps Salt

Saved

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.