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red wine bolognese

Red Wine Bolognese with borlotti beans

Kate Ford | The Veg Space
This rich and boozy red wine bolognese is so quick and easy to make, and packed with flavour. On the table in 20 minutes - a delicious midweek supper!
5 from 10 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main
Cuisine Italian
Servings 2 people
Calories 802 kcal

Ingredients
  

  • 1 onion
  • 1 carrot
  • 2 sticks celery
  • 2 cloves garlic (or 1-2 teaspoon ready-chopped garlic)
  • 2 tablespoon olive oil
  • 12 black olives
  • 180 ml red wine
  • 300 ml passata
  • 400 g tinned borlotti beans
  • 160 g linguine

Instructions
 

  • Peel and finely chop the onion, carrot and celery. Peel and crush the garlic cloves.
  • Heat the olive oil in a large frying pan and add the onion, carrot, celery and garlic. Cook over a medium heat for 2-3 minutes until starting to soften.
  • Meanwhile, bring a large saucepan of water to the boil. Cook the linguine for 9-10 minutes.
  • Add the red wine to the vegetables and let it bubble for a minute or two.
  • Roughly chop the olives, then add to the sauce followed by the passata.
  • Drain and rinse the borlotti beans and add to the sauce.
  • Simmer until the pasta is ready. 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.
  • Divide the pasta between two plates, top with the sauce, and serve.

Video

Notes

Adjust the consistency of your sauce to your taste. If it looks a little dry add a splash of water, (I use the water from the saucepan of pasta). If it is still a little too liquidy keep simmering for another minute or two until further reduced.
Use a mini-chopper to finely chop the vegetables to make this even speedier! I recommend chopping each of the onion, carrot and celery separately for best results. Peel them and cut into chunks, then put them in the mini-chopper and pulse just a few times until they are finely chopped. Don't over-blitz or they will turn to a purée and you will lose the lovely texture of the sauce.

Nutrition

Serving: 1portion incl. pastaCalories: 802kcalCarbohydrates: 117gProtein: 26gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 1144mgPotassium: 1775mgFiber: 21gSugar: 15gVitamin A: 6137IUVitamin C: 26mgCalcium: 176mgIron: 8mg
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