Do I have to use red wine?

If you can use it, I would really suggest you do as it adds such a great layer of flavour when we don’t have 4 hours to simmer it. If you can’t use red wine, then substitute with beef stock and 1 tbsp balsamic vinegar for the sharpness.

Can I freeze quick bolognese sauce if there are leftovers?

Yes, you can freeze the leftover sauce for up to 3 months. Just make sure you cool it fully before freezing it.

Deliciously Quick Bolognese Sauce with Rigatoni

Name: Deliciously Quick Bolognese Sauce with Rigatoni
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 60ml (¼ cup) olive oil; 1 onion diced; 2 carrots diced; 3 celery sticks diced; 4 cloves garlic, finely chopped; 75g (1/3 cup) tomato paste; 240ml (1 cup) red wine; 450g (1 lb) beef mince – not low fat; 1 x 400g tin tomatoes, crushed; 1 cup water (the tin of tomatoes refilled with water is just right); Salt and pepper; 500g pasta (I love rigatoni for this but spaghetti, penne, fusilli - anything you like!); Parmesan, for grating

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Such a simple dish, this deliciously quick bolognese sauce with rigatoni will become a staple in your house.

Author: jesse
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4
Cuisine: Italian

Ingredients

Scale

60ml (¼ cup) olive oil
1 onion diced
2 carrots diced
3 celery sticks diced
4 cloves garlic, finely chopped
75g (1/3 cup) tomato paste
240ml (1 cup) red wine
450g (1 lb) beef mince – not low fat
1 x 400g tin tomatoes, crushed
1 cup water (the tin of tomatoes refilled with water is just right)
Salt and pepper
500g pasta (I love rigatoni for this but spaghetti, penne, fusilli - anything you like!)
Parmesan, for grating

Cook Mode Prevent your screen from going dark

Instructions

Place a heavy-bottomed, cast iron pan over medium heat and add a splash of olive oil. Add the carrots, onion, and celery. Season with salt and pepper fry gently until everything is soft. This will take about 10 minutes.
Add in the mince and season well. Use a wooden spoon to break the mince up and give it all a really good stir. Fry on medium/medium high heat until browned and caramelised in some places, around 10-15 minutes. This is very important. You want that gorgeous colour and caramelisation or the end result will be bland and uninteresting.
Add in the tomato paste and garlic and sauté for a couple minutes and then add in the red wine and let cook down for a couple minutes. Pour in the tomatoes and water and stir to combine. Bring to a boil and cover with a lid, turn down to a simmer for around 20-25 minutes. Stirring it a couple times, so it doesn’t stick.
While the sauce is simmering, bring a large pot of water to a boil and season generously with salt. When the sauce is ready, add the pasta into the boiling water and cook to al dente. When they still have a bite to them, so before they are quite ready, add the pasta directly to the sauce. Give it a good mix, taste and adjust seasoning. Scoop into bowls and grate a generous amount of parmesan and enjoy!

Lodge | 9 inch Pre-Seasoned Cast Iron Round Skillet

Buy Now →

Notes

This freezes well so sometimes I make a double batch and freeze the other half so I have dinner ready in 15 minutes next time.