This quick and easy to make Fleurs de Prairie Rosé Spaghetti Bolognese is the perfect end of summer / start of fall recipe – it’s a lighter version of comfort food that combines the rich flavors of ground beef and tomatoes with the fresh taste of rosé.
Today I am excited to be teaming up with Fleurs de Prairie Rosé, a wine from Côtes de Provence, to share a recipe created by Mike DeSimone and Jeff Jenssen from The World Wine Guys. I’ll admit that I kept sneaking spoonfuls of this bolognese sauce as it was simmering – it’s that good!
This isn’t your ordinary bolognese, it has a secret ingredient: rosé! I will say that I was a bit skeptical of a bolognese made with rosé, but the rosé took a meal that can feel so heavy and made it taste lighter and fresher. The combination of the ground beef, tomatoes, and rosé was delicious.
I love this recipe because it comes together in just 45 minutes and it’s easy enough for anyone to master. This would be the perfect meal to serve at a dinner party. It’s crowd-pleasing but simple to prepare.
My husband, Charles, loves white wine but isn’t a fan of rose… until he tried Fleurs de Prairie Rosé. To quote him, “This must be a really good rosé, because I love it!” Charles’s was right, the Fleurs de Prairie Rosé is exceptional. This French wine has a light smooth taste with delicate notes of strawberries, herbs, and rose petals. It’s easy to love and pairs well with food.
Charles is on a no-carb diet … so instead of serving the bolognese sauce over spaghetti, I made him zucchini noodles (aka “zoodles”). It’s an easy way to make this meal a bit healthier. You can either buy zucchini and spiralize it, or you may be able to find spiralized zucchini at your grocery store. I find that one zucchini per person is the ideal serving size. To cook the zoodles, just heat some sauce in a skillet and add the zoodles letting them cook in the sauce for 3-5 minutes, until al dente.
Happily, I am not on a diet so I had the bolognese over pasta. I always like to slightly undercook pasta so that I can let it cook in the sauce for a couple of minutes. This gives the pasta even more flavor and helps the sauce stick to the pasta.
Pro tip: Make sure you have two bottles of Fleurs de Prairie Rosé on hand. You will need some to prepare the meal, and more to serve with the meal!
How to make Fleurs de Prairie Rosé Spaghetti Bolognese:
Easy Fleurs de Prairie Rosé Spaghetti Bolognese
This quick and easy to make spaghetti bolognese is the perfect end of summer / start of fall recipe - it’s a lighter version of comfort food that combines the rich flavors of ground beef and tomatoes with the fresh taste of rosé.
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 white onion, finely diced
- ½ cup Baby Bella mushrooms, sliced
- 1 pound lean ground beef
- 1 tablespoon dried basil
- ½ tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 1 cup Fleurs de Prairie Rosé, divided into ¾ cup and ¼ cup
- 1 (28 ounce) can of diced tomatoes
- 1 (14.5 ounce) can of tomato puree
- ½ cup Parmesan Reggiano cheese, grated
- 1 pound good quality Italian pasta
Heat a medium-sized pot over medium flame. Add the olive oil and sauté the garlic until golden. Then add the onions and continue to cook until they are translucent.
Next, add the mushrooms and cook for 2 minutes, then add the ground beef and cook until the beef is browned (about 5 minutes). Season with basil, oregano, salt, and pepper and stir.
Once the beef has browned, add ¾ cup Fleurs de Prarie Rosé and stir until well combined. Next, add the diced tomatoes and tomato puree. Stir well, cover, and reduce heat to low.
Let the sauce simmer for approximately 30 minutes stirring every 10 minutes.
Remove from heat, stir in ¼ cup Fleurs de Prairie Rosé and let rest until the pasta is cooked.
Over a high flame, bring a big pot of water to boil, add salt, and cook pasta according to package directions.
To serve, divide the cooked pasta equally in four large bowls. Top with Fleurs de Prairie Bolognese sauce and garnish with grated Parmesan Reggiano cheese.
This post is sponsored by Fleurs de Prairie Rosé, as always the opinions expressed are my own. Thank you for supporting the brands that make The Kittchen possible.