Create the Ultimate Comfort Meal: Redwine Bolognese with Handmade Pasta

We have a really special recipe to share with you today, and we’ve got to start with a little apology. There aren’t many photos in this post. Sidney whipped this up for dinner tonight on a whim, and Thomas loved it this bolognese much that we had to jump on here and share the recipe before we forgot it. We were too excited to eat (and honestly, it’s been a long week), so we didn’t take enough pictures of the before. But we promise, next time we’ll be sure to get more. We’re so sorry about that!

That said, this Red Wine Bolognese is totally worth sharing, and we hope it becomes a staple in your home too. Today, we’re talking about a super comforting, hearty Redwine Bolognese, with a twist—we’re going the extra mile with homemade pasta. It’s one of those meals that feels like a big hug, and we think you’ll love it as much as we do. And since the weather’s been so chilly lately, this is perfect for cozying up with a bowl of something hearty and rich.

For those of you who know us (or who’ve been following along with our recipes for a while), you know that food in our house is all about family traditions. Sidney learned how to make pasta from her Mimi (great-grandmother), and it’s been a constant in our kitchen ever since. It’s not a huge secret that we both have a serious love for food, but making things from scratch—especially pasta—adds something extra special to a meal.

So, grab your apron, pour yourself a glass of wine (because, yes, it’s part of the fun), and let’s get to cooking this incredible Redwine Bolognese together.

Let’s Talk Pasta First

We’re kicking things off with fresh pasta, and trust us—it’s worth every minute. There’s just something about homemade pasta that makes the entire meal feel like a celebration. And the best part? It’s simple! Sidney’s Mimi passed down this recipe, and it’s one we love to make together.

If you’ve never made fresh pasta before, don’t worry—it’s easier than you think. The dough comes together pretty quickly, and while you’re waiting for it to rest, you’ll have time to work on the sauce.

Ingredients for the Pasta:

• 2 cups of all-purpose flour (we recommend using a high-quality flour, but any will do)
• 3 eggs
• A generous amount of salt (seasoning your pasta dough is key—don’t skip this step)

Instructions:

1. Start by putting your flour into a large mixing bowl. Create a little well in the center, almost like a crater in the middle of a mountain.
2. Crack the eggs directly into the well, and give them a quick scramble with a fork. Gently begin mixing the flour into the eggs with your fork, starting from the inner edges and working your way outward. This is where patience comes in—take your time to incorporate the flour into the eggs until everything starts to come together.
3. If the dough feels too dry or crumbly, don’t stress! Quickly run the dough ball under water for just a second. The moisture will bring it back to life. It’s a little trick we learned from Mimi herself!
4. Once everything is combined and the dough is smooth, cover it with a kitchen towel or place it in a ziplock bag. Let it rest for about an hour. This rest period is essential, as it allows the gluten in the flour to relax, making your dough easier to roll out later.

Now that we’ve got the dough resting, let’s move on to the real star of this dish—the Redwine Bolognese sauce. It’s packed with bold flavors, deep richness from the red wine, and a creamy finish from the ricotta. It’s a bolognese like no other, and it will elevate your homemade pasta to the next level.

Let’s Get Saucy

This sauce is a family favorite in our house, and we’ve made it countless times. It’s simple but hearty, with layers of flavors that all come together beautifully. The best part? It’s versatile—you can adjust the seasonings to your liking, and if you’re not a fan of beef, you can always substitute ground turkey or even go meatless if that’s your thing. The key here is to take your time, letting the flavors meld together.

The red wine brings depth and richness to the sauce, while the ricotta gives it a creamy texture that makes it feel indulgent without being too heavy. And trust us, the secret ingredient here is the fresh basil that gets added at the end. You’ll be amazed at how much flavor it adds to the sauce!

Ingredients for the Redwine Bolognese Sauce:

• 1 pack of ground beef (we’re partial to the grass-fed ground beef from Trader Joe’s—it’s affordable, flavorful, and a good choice for this recipe)
• 1/8 of a medium onion (finely chopped)
• 1/3 of a bottle of red wine (use whatever you have in your kitchen! If you have some leftover wine from a bottle you opened earlier in the week, it’s perfect for this. Pour yourself a glass too—it’s part of the fun!)
• 4 heaping spoonfuls of ricotta (the ricotta really makes the sauce creamy and dreamy)
• Italian seasoning (don’t be shy with this—add a lot for maximum flavor)
• Chili flakes (to taste—this is where you can add a little heat)
• Chili powder (I love this stuff so I use a LOT)
• Paprika (a dash)
• Brown sugar (just a couple of pinches, enough to balance out the acidity of the tomatoes and wine)
• Fresh rosemary (use a generous amount)
• Half of a small can of tomato paste (this will help thicken the sauce)
• 1-2 spoonfuls of minced garlic (because garlic makes everything better)
• Salt and pepper to taste
• Fresh basil (we use a lot of basil at the end, but feel free to adjust based on your preference)

Instructions for the Sauce:

1. In a large pan, heat some olive oil over medium-high heat and add the ground beef. Start breaking it apart as it cooks. Once it’s mostly browned, add the chopped onion and minced garlic. Cook until the onion is soft and translucent. You want the onion to blend into the beef, so chop it really finely.
2. Add in all your seasonings—the Italian seasoning, chili flakes, chili powder, paprika, and rosemary. Stir it all together, allowing the flavors to bloom. You’ll start to smell the spices, and trust us, it smells incredible.
3. Once the beef is fully browned and the onions are soft, add the tomato paste and stir it in. Let it cook for a minute or two to combine with the beef and onions.
4. Pour in the red wine (yes, the whole 1/3 of a bottle!). Let it cook for a while, letting the alcohol cook off and the wine reduce into the sauce. This process is super important because it really enhances the flavor of the bolognese.
5. Once the wine has cooked down, add in the ricotta cheese, stirring it in until it’s fully incorporated. Let the sauce simmer for about 10-15 minutes so all the flavors can meld together. Don’t forget to taste and adjust the seasoning as needed! Add a little more salt, pepper, or chili flakes to suit your preference.
6. While the sauce is simmering, go back to your pasta dough. It should be ready to roll out by now.

Rolling Out the Pasta

Once the dough has rested, it’s time to roll it out. This is where the magic happens, and the real fun begins. If you have a pasta machine, that’s awesome! If not, don’t worry—you can totally roll it out by hand. The goal is to get the dough as thin as possible, so take your time and enjoy the process.

1. Sprinkle some flour onto your countertop to prevent the dough from sticking.
2. Remove the dough from the bag, and begin rolling it out with a rolling pin. Roll it as thin as you can get it. If it’s sticking to the pin, just sprinkle a little more flour on top.
3. Once you’ve rolled the dough out, gently fold it in on itself like a log. Slice it into 1/8-inch wide pieces, like you would when making cinnamon rolls.
4. Unravel each piece and stretch it out to make it even thinner. This is where you’ll start to see your pasta come to life!
5. Bring a large pot of water to a boil, adding a generous amount of salt and a splash of oil. Once it’s boiling, carefully drop your pasta into the water. Fresh pasta cooks quickly, usually just 2-3 minutes. Once it floats to the top, it’s ready to go.
6. Once the pasta is cooked, add it directly into the simmering sauce. Add about a cup of the pasta water to help thicken the sauce and allow the pasta to absorb some of the sauce’s flavor.

Finishing Touches

At this point, the sauce and pasta should be perfectly combined, and it’s time to add one final touch: fresh basil. Tear the basil leaves with your hands and throw them into the sauce. We like to give the basil a little smack with our hands before adding it to release even more flavor. Call us crazy, but it works! (We learned that trick from Thomas’ Dad)

Let the basil simmer in the sauce for a couple of minutes to allow its aroma to infuse the dish. Then, give it a final taste to see if it needs any extra seasoning. If you’re feeling extra indulgent, sprinkle a little grated Parmesan cheese on top when serving.

Serving Up Your Redwine Bolognese

Serve this beautiful Redwine Bolognese with a few more fresh basil leaves on top, and if you like, finish it off with a little grated Parmesan. We love to dig in immediately, but you could let it sit for a few minutes to allow all the flavors to settle.

There you have it—our hearty, comforting Redwine Bolognese with homemade pasta. It’s the kind of dish that makes you want to savor every bite, and it’s one that will definitely impress your friends and family. We hope you enjoy making this recipe as much as we did, and we’d love to hear how it turns out for you!

Much love,
Sidney and Thomas

Looking for more dinner ideas? Check out here!