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Deluxe spaghetti bolognaise

Deluxe spaghetti bolognaise

Cinnamon provides a twist in the plot of this classic recipe.

  • Serves 4
  • Less than 1 hour
  • Pair with Merlot

INGREDIENTS

  • 1 Tbsp (15ml) olive oil
  • 1 onion, finely diced
  • 2 large carrots, finely diced
  • 2 sticks celery, finely diced
  • 2 cloves garlic, crushed
  • 2 tsp (10ml) dried oregano
  • 2 tsp (10ml) ground cinnamon
  • 2 tsp (10ml) tomato paste
  • 500g beef mince
  • 200g chicken livers, cleaned and coarsely chopped
  • ¾ cup (180ml) red wine
  • 2 cans (410g each) peeled, chopped tomatoes
  • Salt and milled pepper
  • 1 packet (500g) PnP spaghetti
  • For serving:
  • Parmesan
  • Fresh origanum

METHOD

  1. Heat olive oil and fry vegetables until soft.
  2. Add garlic, oregano and cinnamon and fry until fragrant.
  3. Add tomato paste and cook for a minute to develop the flavour.
  4. Add mince and chicken livers and fry until golden. (Use a fork to break up any lumps.)
  5. Add wine and cook until alcohol has evaporated.
  6. Add tomatoes and bring sauce to the boil.
  7. Simmer for 20-30 minutes, or until slightly thickened. Season.
  8. Cook pasta according to packet instructions.
  9. Transfer pasta into bowls and serve with bolognaise sauce, shavings of parmesan and a scattering of oregano.
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