Recipe: ‘Tipsy’ Linguine with Red Wine, Olive & Pinto Bolognese

Tipsy Linguine with Red Wine Olive & Pinto Bolognese | The Veg Space

20 Min Meals | Vegetarian & VeganI love cooking with wine – sometimes I even put it in the food” – Julia Child.

Couldn’t agree more – most things taste better with a splash glass of red wine, and this olive and pinto bean bolognese is no exception.  A rich, hearty bolognese sauce, which will be on the table in under 20 minutes thanks to a simple shortcut…. blitzing the vegetables in a blender or food processor rather than chopping.  (I’m itching to tell you more about my new blender… it’s AMAZING – watch this space!).

If you don’t have a blender or food processor, just chop the veg as finely as possible, or even better, to keep this super-quick, you can now buy packets of frozen very finely chopped carrot, celery and onion in most supermarkets – what a great idea.  (In Waitrose it’s called ‘frozen Soffrito Mix’ – the proper Italian term for this finely chopped vegetable base for sauces and stews.  Only in Waitrose, and all that!!).

Tipsy Linguine with Red Wine Olive & Pinto Bolognese | The Veg Space



Tipsy Linguine with Red Wine Olive & Pinto Bolognese | The Veg Space
'Tipsy' Linguine with Red Wine, Olive & Pinto Bolognese
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Main
Cuisine: Italian
Author: Kate Ford | The Veg Space
  • 1 onion peeled
  • 1 carrot scrubbed or peeled
  • 2 celery sticks
  • 2 cloves garlic peeled
  • 2 tbsp olive oil
  • 12 black olives roughly chopped
  • 250 ml red wine
  • 250 ml passata
  • 400 g tin pinto beans drained and rinsed (borlotti or cannelini beans would also work well here)
  • 400 g linguine
  1. In a blender or food processor, blitz the onion, carrot, celery and garlic briefly, so they are finely chopped but not puréed.
  2. Heat the oil in a large frying pan and add the onion mixture. Fry for 3 minutes, then add the red wine. Let it bubble for a minute, then add the olives, passata and pinto beans. Bring to the boil again, then reduce the heat slightly to a fairly vigorous simmer. Season well with salt and black pepper, (taste and adjust as necessary), and stir from time to time to check it isn't sticking to the bottom of the pan.
  3. Meanwhile, bring a large saucepan of water to the boil and add the linguine. Boil for 9-10 minutes until al dente, then drain.
  4. Divide the pasta between four plates, top with the sauce, and if you have any fresh parsley or basil to hand, chop finely and sprinkle over just before serving.


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I’m linking this recipe to Jac’s Meat Free Mondays challenge over at Tinned Tomatoes – hop over for a look!


  1. That looks lovely Kate, and the pinto bolognese looks amazingly rich and packed with flavour. Pinned for later!

  2. I love spaghetti with loads of bolognese! Yours look really scrumptious and I must admit I find it hard to shoot spaghetti 🙂 my last attempt was a miserable fail 🙂

  3. Love the sound of your bean-filled bolonese with a host of other flavours. Pretty photos, too.

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