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Spaghetti Bolognese with Red Wine |
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An old favourite with a new rich taste!
SERVES 4
500 g Minced Beef
750 ml 2006 Cabernet Shiraz Merlot Wine
1 teaspoon Mixed Herbs
Salt and Pepper
1 tablespoon Olive Oil
1 Garlic Clove
1 Onion, Chopped
1 (400 g) Can Chopped Tomatoes
2 tablespoons Dragons Relish/Sauce
4 tablespoons Tomato Paste
2 tablespoons Brown Sugar
1 (500 g) Packet Spaghetti or Your Favourite Pasta
3 tablespoons Chopped Fresh Parsley
Parmesan Cheese, to Serve
1. Place the Minced Meat, Cabernet Shiraz Merlot Wine, Mixed Herbs and Salt and Pepper in a Bowl. Stir well.
2. Cover and refrigerate overnight or all day.
3. Heat oil in pan.
4. Stir fry onion and garlic until soft.
5. Add Red Wine mixture, Tomato Paste, Canned Tomatoes, Dragons Relish and Brown Sugar.
6. Bring to the boil then simmer uncovered for 45 minutes or until most of the liquid has evaporated and the mixture resembles Traditional Bolognese consistency (it will be much darker colour than usual).
7. Cook the Pasta as mentioned on the packet.
8. At the last minute, stir the Chopped Parsley through the sauce.
9. Add sauce to the drained Pasta and top with Grated Parmesan Cheese.
Serve with a glass of 2006 Cabernet Shiraz Merlot or Montepulciano.
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