Name: 30-Minute Beef Bolognese with Herbes de Provence and Red Wine
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 6 servings
Ingredients: 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