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5 from 1 vote

Quick Cabernet Bolognese Sauce

Course: Dinner
Cuisine: Italian
Author: Gaby

Ingredients

  • 1 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 3 medium stalks of celery finely chopped
  • 2 large carrots finely chopped
  • 2 cloves garlic finely chopped
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1- pound ground beef 10% fat or less
  • 3/4 cup The Naked Grape Cabernet Sauvignon
  • 1/2 cup whole milk
  • 2 cups canned crushed tomatoes
  • Salt and freshly ground black pepper to taste
  • 10 ounces dry spaghetti pasta
  • Optional: Freshly grated Parmesan cheese and fresh basil to serve

Instructions

  • Heat the olive oil in a large cast iron skillet over medium high heat.
  • Once the oil shimmers, add the onion, celery, and carrots and sauté for about 5-7 minutes until the onions are translucent and the carrot begins to soften. Add the garlic, basil and thyme and season with salt and pepper. Stir to combine and cook the garlic for about 1 minute.
  • Add the ground beef and using a wooden, spoon break up the meat into small pieces and stir to combine. Sauté the beef until no pink remains and the beef starts to brown.
  • Add the wine and lower the heat to medium so the sauce continues to slightly bubbly. Stir occasionally until the wine has reduced by at least half. Carefully, scrape up any brown bites stuck to the bottom of the skillet while the wine cooks down.
  • Add the milk and crushed tomatoes and stir to combine. Let the sauce continue to simmer for about 15 minutes more until it thickens. Season with salt and pepper as needed.
  • While the sauce is simmering, cook the pasta according to the package directions. Once the pasta is al dente, drain the water off and season the pasta with a pinch or two of salt. Mix the pasta and the Bolognese together and serve as needed.
  • Top with Parmesan cheese and fresh basil if desired.