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"Bolognese" with wine and minced meat. The classic recipe uses dry white wine. But the most famous chefs have been making this dish with red wine for decades. Choose the wine to your taste, otherwise the recipe will be similar. Cabernet or Merlot, as well as other varieties of dry red wines, are suitable for cooking. The drink should be a rich burgundy color, but not very dark. Do not use cloudy wines. Most likely, they were stored incorrectly or were made in violation of technology.

Step 1

Fry the vegetables. Pour olive oil into a deep frying pan and add chopped vegetables and garlic. Stir and fry over medium heat for 5 minutes. Add bacon, fry for another 4-5 minutes until browned.

Step 2

Add the mince. Place the mince in the same pan. Fry for 5 minutes until it turns greyish. Pour in the wine and cover the pan with a lid. Reduce the heat and simmer for 10 minutes until the liquid has completely evaporated.

Step 3

Finish cooking. Open the lid and pour in water. Add tomatoes, salt, sugar, Provencal herbs and stir. Reduce heat to very low. Cover the pan with a lid and simmer the sauce for 60 minutes.

Step 4

Prepare the pasta. It is best to do this 20 minutes before the sauce is ready. Pour water into a saucepan, put it on the fire and bring to a boil. Add salt and put the spaghetti into the boiling water. Wait until the water boils again. Reduce the heat. Cook for 8 minutes. Throw the pasta into a colander to drain the water. Then return the spaghetti back to the saucepan. No need to rinse.