Spaghetti Bolognese with white wine
Spaghetti Bolognese with white wine. A quick and easy but good Bolognese.
Ingredients
Instructions
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Cut the onion into smaller pieces or strips.
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Halve the tomatoes.
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Fry minced meat and onions in butter or oil.
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Put on water for pasta.
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Add the tomato purée and stir; let it cook only briefly.
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Add the other ingredients except the tomatoes.
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Let the sauce simmer for 20 min, add halved tomatoes after about 10 min.
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Season with salt and pepper, add more water or broth along the way if it gets too dry.
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Serve with basil and grate over some good parmesan.
Notes
Tips: The sauce is ready after 20 minutes of simmering, but if you have the time, let it simmer gently for up to 1.5 hours for a rounder flavour. Slow cooking gives a richer, deeper flavour. Stir now and then and add a little water if needed.
Storage: The sauce keeps in the fridge for 3 to 4 days and freezes very well.
FAQ: White wine gives a lighter, fruitier bolognese than the traditional red wine version.
Nutrition per serving
- Calories
- 865 kcal
- Carbohydrates
- 90 g
- Protein
- 52 g
- Fat
- 32 g
- Saturated fat
- 12 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 13 g
- Trans fat
- 2 g
- Cholesterol
- 130 mg
- Sodium
- 690 mg
- Potassium
- 1,259 mg
- Fiber
- 7 g
- Sugar
- 11 g
Nutrition values are estimates.