Pasta with wine sauce
I usually make this recipe when I don't have much time, but still want something more substantial than plain pasta. Basically, while the pasta is boiling, I can leisurely prepare the rest of the ingredients. It's the kind of sauce that is just right when you have a piece of minced meat and some leftover vegetables in the fridge.
Quick Info
Total time: about 35-40 minutes
Preparation time: not specified, but realistically, 10-15 minutes
Cooking time: 20-25 minutes (depending on how quickly the pasta boils and how long you want to let the sauce simmer)
Servings: 2
Difficulty: easy
Recipe type: quick lunch or dinner
Ingredients
200 g minced meat
1 glass red wine
1 cup tomato juice
1 red bell pepper
1 carrot
half an onion
1 clove of garlic
basil
oregano
pepper
salt
200 g pasta
olive oil
grated parmesan
Preparation
1. Boil the pasta in salted water according to the package instructions. In the meantime, you can prepare the vegetables and meat.
2. Grate the carrot, bell pepper, and onion. The garlic can be crushed simply with the blade of the knife or with a press, according to preference.
3. Mix the minced meat with the grated vegetables and crushed garlic in a bowl.
4. Heat a bit of olive oil in a large pan. Add the meat and vegetable mixture. Sauté over medium heat, stirring occasionally, until the meat begins to brown slightly and the vegetables have softened. This usually takes about 8-10 minutes.
5. When the mixture is cooked, add the tomato juice and the glass of red wine. Stir, then season with salt, pepper, basil, and oregano to taste. Let the sauce simmer on low heat for a few minutes (about 5-8 minutes, just enough to reduce a bit and combine the flavors).
6. When the pasta is cooked, drain it and mix it with a little olive oil, just enough to prevent it from sticking together.
7. Mix the pasta with the sauce directly in the pan or in a large bowl. Sprinkle a little grated parmesan on top. Serve immediately while hot.
Why I make this recipe often
It’s one of the most practical minced meat recipes I have on hand. It doesn’t involve complicated techniques, and the ingredients are easy to find. I like it because I can adjust the quantities without hassle, and the result is delicious every time. It can be prepared quickly from what you already have at home.
Tips and variations
Tips
- Grate the vegetables finely so they cook faster and integrate well into the sauce.
- Use not too fatty minced meat so it doesn’t weigh down the sauce.
- If you have leftover red wine from another dinner, it works well even if it’s not at its peak anymore.
- If the sauce seems too thick, you can add a little pasta water.
Substitutions
- Minced meat can be beef, pork, or a mix. Turkey can also be used.
- You can replace the tomato juice with crushed tomatoes if you don’t have canned juice.
- If you don’t have parmesan, another type of aged cheese, grated, will work.
Variations
- You can add other grated vegetables (such as zucchini, if you have it).
- For an extra touch of greenery, sprinkle some fresh basil leaves at the end.
- If you want it meatless, you can use only vegetables, but it won’t be the same classic recipe.
Serving ideas
- The simplest way, serve the pasta immediately with grated parmesan on top.
- A green salad with a little olive oil pairs well on the side.
- For a more substantial meal, you can add a slice of toasted bread on the side.
Frequently asked questions
What type of pasta should I use for this sauce?
I use short pasta (penne, rigatoni), but it also works with spaghetti or whatever you have on hand.
Can I make the sauce without wine?
Yes, you can leave out the wine, but it will lack that slightly tangy and aromatic note. If you want to avoid alcohol, simply omit the wine or replace it with a little water or broth.
Can I use chicken meat?
Yes, but the sauce will have a lighter texture and a somewhat more delicate flavor. It’s best not to use very lean breast meat, but rather thigh meat.
How much wine should I use exactly?
A glass (about 100-120 ml) is enough for this amount of meat and sauce. It doesn’t need to be a lot, just enough to add flavor.
Can I double the quantities?
Yes, the recipe can be multiplied without any issues if you need more servings.
Nutritional values
Approximately, for one serving (half of the recipe):
Calories: 550-650 kcal
Protein: 27-32 g
Carbohydrates: 60-70 g
Fats: 13-18 g
Values may vary depending on the type of meat, how much oil you use, and how much cheese you add at the end. Salt and spices do not significantly influence.
Storage and reheating
Pasta with wine sauce keeps well for 1-2 days in the fridge, in a closed container. Reheating is easiest over low heat, with a few tablespoons of water added to prevent it from drying out. I do not recommend long-term storage, as the pasta loses its texture. If you know you will have leftovers, keep the sauce separate and mix it with boiled pasta just before serving.
Ingredients: 200 g minced meat, 1 glass of red wine, 1 cup of tomato juice, 1 red bell pepper, 1 carrot, half an onion, 1 clove of garlic, basil, oregano, pepper, salt, 200 g pasta, olive oil, grated Parmesan.
