Umani-Rich Red Wine Bolognese

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

The Base: In a deep pan or pot, sauté the 50g of bacon until the fat renders. Add the 60g of onion and 50g of grated carrot. Cook for about 5 minutes until the vegetables soften and start to color.

Step 2

The Meat: Add the 500g of ground beef. Stir and cook, breaking up any lumps with a wooden spoon until the meat is completely browned. Add the minced garlic and cook for just 30 seconds until fragrant.

Step 3

The Wine: Pour in the 100ml of red wine. Let it simmer and reduce almost completely, leaving behind only its concentrated flavor at the bottom of the pan.

Step 4

The Sauce: Stir in the 250ml of tomato purée and the chopped sun-dried tomatoes. If the mixture looks too thick, add a splash of water or broth. Season with salt, pepper, and herbs.

Step 5

Simmer: Lower the heat, cover with a lid, and let it bubble gently for at least 25–30 minutes. Stir occasionally.

Step 6

The Glossy Finish: Remove the pan from the heat and stir in the 20g of butter. Mix until it’s completely melted and incorporated. This creates a silky, professional finish.

Step 7

Chef's Tip: For the best result, toss your al dente spaghetti directly into the pan with the sauce and a splash of the pasta cooking water. Toss for 1 minute before serving so the sauce clings perfectly to the pasta.