30-Minute Beef Bolognese with Herbes de Provence and Red Wine
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Cook time: 
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Yield: 6 servings
Rich in flavor, this 30-Minute Beef Bolognese with Herbes de Provence and Red Wine is impressive enough to entertain with, but fast enough for weeknight dinner!
  • 2 tablespoons extra-virgin olive oil
  • 1¼ lbs (570 g) 85% lean ground beef
  • 1 medium-large yellow onion, finely diced
  • 1 large carrot, finely diced
  • 2 large stalks celery, finely diced
  • 5 large cloves garlic, crushed
  • 1½ cups (355 ml) Sonoma-Cutrer Russian River Valley Pinot Noir
  • 1 cup fire-roasted no-salt-added crushed tomatoes
  • 4 tablespoons tomato paste
  • 2 teaspoons Herbes de Provence
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup (60 ml) heavy cream
  • Fresh parsley leaves, for garnish (optional)
  • Pasta, cooked to al dente, for serving
  1. Heat a large skillet over high heat. Once hot, add the oil, beef, onion, carrot, celery, and garlic, and cook (uncovered) until the meat is browned and the vegetables are softened, about 8 minutes, stirring occasionally.
  2. Add the wine and cook (uncovered) until the liquid is reduced by about 90%, about 5 minutes.
  3. Add the crushed tomatoes, tomato paste, Herbes de Provence, salt, and black pepper. Turn the heat down to medium, cover the skillet, and cook until the sauce is thick, about 5 minutes, stirring occasionally.
  4. Turn off the heat and stir in the cream.
  5. Serve garnished with fresh parsley on top of pasta if desired.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/30-minute-beef-bolognese-with-herbes-de-provence-and-red-wine/