Spagetti Bolognese

Spaghetti Bolognese with white wine

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Do you have white wine left after a nice evening?
Save it in the fridge and make a bolognese out of it.

Here is another recipe for Bolognese, but this one is quick to make and very good!

🍷 Wine tips

Chianti Classico — Spaghetti Bolognese with white wine deserves an Italian red. Chianti Classico (Sangiovese) is the classic match — its acidity and tannins cut perfectly through the meat sauce. Barbera d’Asti is a fruitier and more accessible alternative.

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Spagetti Bolognese
Yann A. Skaalen

Spagetti Bolognese with white wine

4.75 from 4 votes
Spaghetti Bolognese with white wine. A quick, easy to make but good Bolognese
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Course: Middag
Cuisine: Italian
Calories: 921
Ingredients Method Nutrition

Ingredients
 
 

  • 800 g minced meat
  • 400 g pasta of a wider/thicker variety
  • 1 yellow onion finely chopped
  • butter or oil for frying
  • 2 cloves garlic crushed
  • 1 can chopped tomatoes 400 g
  • 2 tbs tomato puree
  • 1 dl white wine
  • 2 tbs calf broth
  • 2-3 ts dried oregano
  • 10-12 cherrytomater or other small tomatoes
  • salt and pepper to taste

Method
 

  1. Cut the onion into smaller pieces or strips.
  2. Halve the tomatoes.
  3. Fry minced meat and onions in butter or oil.
  4. Put on water for pasta.
  5. Add tomato puree and stir, it will not cook for long.
  6. Add the other ingredients except the tomatoes.
  7. Let the sauce simmer for 20 min, add halved tomatoes after about 10 min.
  8. Season with salt and pepper, add more water or broth along the way if it gets too dry.
  9. Serve with basil and grate over some good parmesan.

Nutrition

Calories: 921kcalCarbohydrates: 80gProtein: 48gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 142mgSodium: 148mgPotassium: 926mgFiber: 4gSugar: 5gVitamin A: 222IUVitamin C: 12mgCalcium: 79mgIron: 6mg

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Tips and variations

  • Let the wine reduce almost completely before adding the tomatoes and stock — the alcohol needs to evaporate and the flavours concentrate.
  • Use a mixture of pork mince and beef mince (50/50) for more flavour and a better texture.
  • A small knob of butter stirred in at the end gives the sauce gloss and a rounded richness.
  • Serve with tagliatelle for a more authentic experience — the wider pasta holds the sauce better than spaghetti.
  • Grate Parmesan at the table rather than mixing it into the sauce — it gives more flavour per bite.

FAQ

What is the difference between bolognese with white wine vs red wine?

White wine creates a lighter more delicate bolognese while red wine adds deeper color and a more robust flavor. Traditional Ragu Bolognese from Bologna actually specifies white wine, making this version the more historically authentic of the two.

How long should bolognese simmer?

Bolognese needs to simmer for at least 2 hours and ideally 3 to 4 hours. The long slow cooking breaks down the meat, develops complex flavors, and creates the rich concentrated sauce that defines a proper ragu bolognese.

Should I use milk in bolognese sauce?

Yes, a small amount of whole milk added after the wine and before the tomatoes is traditional in authentic bolognese. It tenderizes the meat and adds a subtle richness that rounds out the acidity of the tomatoes.


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4.75 from 4 votes (3 ratings without comment)

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