I don't often make this, but when I do, I love it! We made this Sunday evening for dinner and it went down really well after a wet and windy beach walk with the pooch. Eating hot food, sitting next to a fire and enjoying a glass of wine are just a few pleasures that Spanish winters have to offer. Winter, being mild this year I might add. I am not complaining. However, sometimes I do long for snow. Then I remember how crazy that sounds in my head and erase the though quickly!
Anyway, this dish hits the spot on those cold days wherever you may be living. I add red wine to my bolognese just because there is always red wine on my counter. Also because I love the additional flavour it give the dish. If you are not a fan, you can leave it out and add in a little stock for the extra liquid. Also, when making a sauce of any kind, I always taste as I go. Sometimes, adjustments are needed. So, when making this sauce don't be shy to add in a little more of less of something you think would make it better. That is the whole fun of cooking.
Note: In the recipe below you will notice it calls for Marinara Sauce. You can easily skip the step of making this and use your own store bought stuff if you like. I always have Marinara Sauce on hand in the house as I make huge batches of it and jar it (see Marinara Sauce: Canning Method). It is one of my kids' favourite things to eat.
2 Cups/480 ml Marinara Sauce
1 Large can chopped tomatoes
1/2 Cup/120 ml red wine
4 Garlic cloves, crushed
1 lb ground beef
250 grams fresh whole mushrooms, roughly chopped
1 Onion, roughly chopped
3 Tablespoons olive oil
Small bunch fresh chopped basil
Small bunch fresh chopped parsley
2 Tablespoons sugar
1 Teaspoon salt
Fresh ground black pepper
1 Teaspoon dried oregano
1 Teaspoon dried rosemary
In a large skillet set over high heat, add the olive oil and garlic. Stir for just about 30 seconds and add the mushrooms and onions. Cook over high heat long enough to brown the mushrooms and onions, about 2-4 minutes. Reduce heat to medium and continue to cook until softened, about 5 more minutes. Add the ground beef and mash it around with a wooden spoon to separate it good as it cooks. Continue cooking the meat like this for about 8 minutes or so, until it is cooked and separated. Add the Marinara Sauce, chopped tomatoes, red wine, dried herbs, sugar, salt and pepper. Give a very good stir and bring to a simmer. Reduce heat to low, cover and continue to simmer for about 15-20 minutes. Uncover stir and taste to see if any adjustments are needed. Stir in fresh herbs and serve over spaghetti or your pasta of choice.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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