Bolognese with wine

Cookinero 6 May 2025

"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.

How to cook Bolognese with wine

Step 1

Bolognese with wine

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

Bolognese with wine

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

Bolognese with wine

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

Bolognese with wine

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.

Bolognese with wine - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace wine with an equal amount of beef or vegetable broth for a non-alcoholic version. Alternatively, use a splash of balsamic vinegar for depth of flavor.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in a microwave with a splash of water to loosen the sauce.
Absolutely! Swap the mince and bacon for plant-based alternatives like lentils, mushrooms, or textured vegetable protein (TVP). Use vegetable broth instead of wine if preferred.
Classic spaghetti works well, but tagliatelle, fettuccine, or pappardelle are great for holding the rich sauce. For low-carb options, try zucchini noodles or spaghetti squash.
Yes, freeze cooled sauce in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Add a pinch of red pepper flakes or a dash of cayenne pepper while cooking the vegetables. Alternatively, stir in chopped fresh chili before simmering.
Try smoked paprika, liquid smoke, or chopped sun-dried tomatoes for a similar depth without bacon. Vegan bacon bits also work for plant-based versions.
Double or triple the ingredients evenly, but cook the mince in batches to avoid overcrowding the pan. Use a larger pot for simmering the sauce.
Yes, substitute 1 teaspoon dried herbs for every tablespoon of fresh. Add them when simmering the sauce to infuse flavor.

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