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Image by Atie Nabat

Spaghetti  Bolognese with Cabernet Sauvignon


  • 1 tablespoon olive oil

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 1 carrot, finely diced

  • 1 celery stalk, finely diced

  • 1 pound (450g) ground beef or a mix of beef and pork

  • 1 can (14 oz/400g) crushed tomatoes

  • 2 tablespoons tomato paste

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1/2 teaspoon dried thyme

  • 1 bay leaf

  • Salt and pepper to taste

  • 1/2 cup (120ml) beef or chicken broth

  • 1/2 cup (120ml) red wine (optional)

  • 12 oz (340g) spaghetti

  • Grated Parmesan cheese, for serving

  • Fresh parsley, chopped, for garnish

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  1. Heat olive oil in a large skillet or pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

  2. Add the carrot and celery to the skillet and cook for 5-7 minutes until they start to soften.

  3. Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through.

  4. Stir in the crushed tomatoes, tomato paste, dried herbs, bay leaf, salt, and pepper. If using, pour in the red wine and let it simmer for a couple of minutes.

  5. Pour in the broth, reduce the heat to low, and let the sauce simmer for about 30-40 minutes, stirring occasionally, until thickened and flavorful. Adjust seasoning if needed.

  6. While the sauce is simmering, cook the spaghetti according to package instructions until al dente. Drain the spaghetti and reserve a cup of pasta water.

  7. Add the cooked spaghetti to the skillet with the bolognese sauce and toss to coat, adding a little pasta water if needed to loosen the sauce.

  8. Serve the spaghetti bolognese hot, garnished with grated Parmesan cheese and chopped parsley.

  9. Enjoy your homemade spaghetti bolognese!

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