Red Wine Pasta Bolognese
Prep time
Cook time
Total time
Serves: 4-6
  • 1 Tbsp Olive Oil
  • 1 Medium Yellow Onion, Chopped
  • 5 Cloves Garlic, Minced
  • 1 Pound Ground Beef, 90% lean 10% fat
  • 3 Tsp Salt, Divided
  • 2 Tsp Pepper, Divided
  • 1 Cup Dry Red Wine, Preferably Merlot
  • 1 28oz Can Crushed Tomatoes
  • 3 Tbsp Tomato Paste
  • 1½ Tbsp Oregano Leaves
  • 2 Tsp Basil Leaves
  • 1 Tsp Parsley Flakes
  • 1 Tsp Italian Seasoning
  • ⅛ Tsp Crushed Red Pepper
  • ⅛ Tsp Ground All Spice
  • ⅛ Tsp Ground Nutmeg
  • 1 Pound Rotini Noodles, Cooked according to package*
  • Optional: 3 Ingredient Garlic Bread
  • Fresh Basil, Chopped
  • Parmesan Cheese, Finely Grated
  1. In a large saucepan, heat the olive oil.
  2. Add the onion and garlic and stir for about 5 minutes or until the onion becomes translucent.
  3. Add the ground beef and season with 1 Tsp salt and 1Tsp 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.
  4. 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.
  5. Add the crushed tomatoes, tomato paste, oregano, basil, parsley, italian seasoning, crushed red pepper, all spice, nutmeg, and the remaining 2 Tsp salt and 1Tsp pepper.
  6. Cover and simmer for 10-15 minutes to let the flavors blend and to let the wine cook down.
  7. Serve over rotini noodles and top with parmesan cheese and fresh basil.
* I like my noodles really soft so I always boil the noodles about 5 minutes longer than the cooking time on the box
Recipe by Cooked with Heart at