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!
Do you have half a bottle of white wine in the fridge after a nice evening? Then this recipe is the answer. Bolognese with white wine is a quicker and slightly fresher take on the classic red wine version, just as good but ready in under an hour.
The white wine gives the sauce a lighter acidity and a fruity note that lifts the meat in a different way than red wine does. It is not “wrong”, it is simply another, equally delicious way to make a good bolognese.
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.
🍷 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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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.
Frequently asked questions
Absolutely. Red wine gives a deeper, more robust flavour and a darker colour. Both work brilliantly; it comes down to what you have at home and which flavour profile you prefer. The white version is a little fresher and quicker.
Yes, bolognese sauce freezes very well for up to 3 months. Feel free to make a double batch: it is the same amount of work and you get quick dinners ready in the freezer. Thaw in the fridge overnight or reheat straight from frozen over a low heat.
No, use a simple, dry white wine that you would happily drink a glass of. Never use bottled cooking wine; it contains salt and gives a poor flavour. An affordable Pinot Grigio, Trebbiano or Sauvignon Blanc works perfectly. Avoid sweet wines, as they spoil the flavour of the sauce.
White wine creates a lighter, more delicate bolognese while red wine adds deeper colour and a more robust flavour. Traditional ragù bolognese from Bologna actually specifies white wine, making this version the more historically authentic of the two.
A classic 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 flavours, and creates the rich concentrated sauce that defines a proper ragu bolognese. This white wine version is made to be quick and is ready after 20 minutes of simmering, but if you have the time, it can simmer for up to 1.5 hours for a rounder flavour.
Yes, a small amount of whole milk added after the wine and before the tomatoes is traditional in authentic bolognese. It tenderises the meat and adds a subtle richness that rounds out the acidity of the tomatoes.
★★★★★★★★★★It was delicious!