Beef Bolognese – The Lemon Bowl®

This hearty and comforting beef bolognese recipe is made with ground roast beef, fragrant flavors, carrots and red wine. Always a family favorite, this easy pasta sauce is great to make ahead or freeze for later!

It can be difficult to stay active and get outside during the cold winter months, but something my family has always enjoyed is skiing. We’ve taken our boys since they were little and they’ve turned out really well! But after a day on the slopes, everyone is very hungry and I like to make a hearty dish like my Beef Bolognese. Captûre Wines is harvested at high altitude in the Mayacamas Mountains of California, so it’s the first bottle I reach for when I’m in the mountains myself. This dish uses their Merlot, harvested and made according to classic French winemaking tradition.

ingredients

• Onion: Yellow or white work well to add flavor to this sauce.
• carrots: Adds body and texture to the sauce along with the tomatoes.
• Garlic: Nutty, aromatic, pungent flavor that is essential in this sauce.
• Ground Roast Beef: You could have ground beef or even turkey or pork, but ground beef is my favorite.
• Herbs: I love to use fresh herbs in cooking whenever possible, and this dish uses rosemary, oregano, and basil.
• tomato paste: Thick paste to create the base of the sauce.
• Capture Merlot: Blueberry, cherry, some dried herbs like sage, allspice and a hint of cinnamon. Silky soft tannins that linger, all framed by a balanced acidity with hints of fine oak.
• beef stock: Adds body and flavor to the sauce and prevents the consistency from becoming too thick.
• Peeled Tomatoes: With the carrots and beef it adds substance and makes it the hearty sauce you want and expect from a Bolognese.
• Red Chili Flakes: Adds just a little warmth and kick to the dish.

How to make beef bolognese

Start your Beef Bolognese by dicing your carrots and onions.

Then put the onion and carrot in a pan with a pinch of salt.

Using a microplane, grate in the garlic and sauté until the vegetables are soft and caramelized.

Then add the fresh rosemary and oregano.

Along with the ground beef and another pinch of salt and pepper. Using a wooden spoon, shred and fry until browned, almost to the point of forming a crust.

Next add the tomato paste and stir until aromatic.

Then open your Captûre Merlot and use it to deglaze your pan, using a wooden spoon to scrape off any bits stuck to the bottom.

Then stir in the beef broth.

And add the peeled tomatoes.

Using kitchen scissors or a knife, carefully cut the tomatoes into smaller, bite-sized pieces. Bring to a boil, then reduce the heat and simmer for about 20 minutes.

Pour your sauce over your favorite pasta and garnish with basil and grated Parmesan cheese.

Serve with toasted French bread and enjoy your Beef Bolognese!

Frequently asked Questions:

Good pairings with Merlot

Eat it, like it, share it!

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Settle down with family and friends and enjoy this delicious Beef Bolognese. Don’t forget to pour yourself a glass of Captûre Merlot.

Your fork is waiting.

disclosure: This recipe was developed in collaboration with Captûre Wines. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.