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Spice up your dinner plans with our Merlot Mushroom Bolognese, this is a brand new recipe, dreamt up by Luchelle Nel, a seasoned Chef at Die Keldery.


  • 125ml Namaqua Wines Merlot
  • ½ tablespoon olive oil
  • 1 large onion finely chopped
  • 450g mushroom variety sliced
  • 2 garlic cloves minced
  • Fresh thyme
  • Fresh rosemary
  • 1 cup vegetable stock
  • 500g tomato puree
  • 250g spaghetti
  • 300g carrots cut into thin strips
  • 30g Parmesan cheese


  1. Heat the oil in a large pan over medium heat and sauté the onion until softened. Stir in the mushrooms and cook for 3 to 4 minutes until golden.
  2. Add the garlic and herbs, and cook for a minute or two stir in tomato puree and chicken stock, add the wine. Season well with salt and pepper and let it simmer for 15 minutes.
  3. Cook the spaghetti according to the packet instructions, add the sauce and the carrots. Toss until the pasta is well coated.
  4. Serve with a generous sprinkle of parmesan.