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Johnson Estate Winery

Spaghetti Bolognese Sharon

Spaghetti Bolognese Sharon
Recipe Date:
July 11, 2017
Cook Time:
Imperial (US)
Serve with Johnson Estate Freelings Creek Cabernet Sauvignon.
  • 2 large onions
  • 2 tbsps olive oil (and butter)
  • pinch of sugar
  • 4 cloves of garlic, minced
  • 2 lbs lean ground beef
  • 1 750ml bottle dry red wine such as Freelings Creek Cabernet Sauvignon
  • 4 tbsps tomato paste
  • 1 tsp Italian herbs
  • 1 cup heavy cream
  • salt and pepper (at least 1/4 tsp each)
  • 3 tbsps fresh parsley/basil, chopped
  • 1 lb spaghetti
  • grated Parmesan

In Dutch oven, sauté onion in olive oil/butter until softened. Add a bit of sugar, garlic, and beef. Stir until meat just cooked through.

Add wine and turn up heat till bubbly and reduce by about 1/2. Skim off any gray foam. Add tomato paste and stir.

Reduce heat to very low, cover and simmer for 2-4 hours. Stir from time to time, scraping bottom so nothing sticks.

Shortly before serving, stir in cream and herbs, taste to adjust seasonings, and simmer uncovered 10 minutes. Serve with fresh Parmesan cheese.

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