Red Wine Bolognese

A community recipe by dazzy08

Not tested or verified by Nigella.com

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Introduction

Originally an Ainsley Harriot recipe from Gourmet Express, but slightly tweaked. Example he adds the salt in the marinade, I find it's better to let the meat absorb the wine and add the salt later at cooking time otherwise the salt draws OUT the liquid from the meat. Anyway, it takes only a little preparation the day before, and the day your guests come it's all ready to just cook. Very simple, but very nice! so here, at the request of dear Cobes....

Ingredients

Serves: 4 - 6

Metric Cups

250 grams minced beef
250 grams minced lamb (it's worth mincing lean meat yourself)
750 millilitres red wine (e.g. Chianti but anything you like)
1 teaspoon dried oregano
1 tablespoon olive oil
1 onion
1 tin tomatoes
¼ teaspoon dried chilli flakes
1 tablespoon tomato puree
450 grams spaghetti (dried)
3 tablespoons fresh flatleaf parsley (chopped)
salt
black pepper (freshly ground)
Parmesan cheese (freshly grated, or grill some emmental on the finished dish)

8⅚ ounces ground beef
8⅚ ounces ground lamb (it's worth mincing lean meat yourself)
26 fluid ounces red wine (e.g. Chianti but anything you like)
1 teaspoon dried oregano
1 tablespoon olive oil
1 onion
1 tin tomatoes
¼ teaspoon red pepper flakes
1 tablespoon tomato puree
15⅞ ounces spaghetti (dried)
3 tablespoons fresh italian parsley (chopped)
salt
black pepper (freshly ground)
Parmesan cheese (freshly grated, or grill some emmental on the finished dish)

Method

Red Wine Bolognese is a community recipe submitted by dazzy08 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place all the meat in a bowl and add the wine, oregano, and pepper. Cover and keep in the fridge for 4 - 12 hours.

Put the garlic, onion and oil into a large cold pan, and turn on the heat. Bring it to a gentle sizzle for a few minutes.

Add the mince and all the marinade together with the tomatoes, purÃ©e, chilli flakes and salt & some more pepper. Cover and simmer for 45 minutes.

Remove the lid and reduce for approx 15 mins or until you have a rich, dark sauce.

Cook the spaghetti in the meantime, in a large pan of boiling water (salt it when it comes to the boil) until al dentÃ©.

Stir the chopped parsley through the sauce, double check the seasoning. Add to the pan of spaghetti and toss through.