ULTIMATE BOLOGNESE RECIPE
AND WINE PAIRINGS FROM EVINO
For this issue, we’re sharing a recipe for the ultimate bolognese sauce and wine pairings from Evino. Daniel Nunez, Evino’s CRM and Performance Marketing Manager, chose this recipe as he’s a big fan of Italian food. A classic comfort dish, it’s the fresh herbs and unexpected touches like porcini mushrooms that really elevate this version. It requires some patience to let the liquids reduce in stages, but as a one-pot wonder, it’s also relatively low-fuss. He’s also always happy to help friends and family with great wine recommendations.
And working for one of the biggest wine e-commerce merchants in Latin America, he knows what he’s talking about! Check out his suggested pairings below.
SIGN UP TO READ THE FULL STORY
Serves 6 | 30 mins prep | 2 hrs cooking
50ml olive oil
750g beef mince
250g pork mince
100g pancetta, finely chopped
50g butter, coarsely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
650ml beef stock (or water)
1 medium-sized onion, finely chopped
2 tsp fresh thyme
2 tsp fresh oregano
100g tomato paste
150ml red wine
400g canned whole tomatoes
15g dried porcini mushrooms, broken into small pieces
100ml pouring cream
Finely grated parmesan, to serve
Heat olive oil in a large saucepan over medium-high heat, add minced meat and pancetta, increase heat to high and cook until liquid evaporates and meat browns (10-15 minutes).
Scatter butter over the meat and stir until evenly browned (25-30 minutes). Add carrot, onion, celery, garlic, porcini, and herbs, reduce heat to low-medium and cook until vegetables are tender (10-15 minutes).
Add tomato paste, stir to combine and cook for 5 minutes. Increase heat to high, add wine and cook until evaporated (2-3 minutes), then add 125ml stock and 125ml water. Let cook while scraping the bottom of the pan with a spoon until the stock almost evaporates (5-10 minutes).
Repeat twice, then add remaining stock, tomato and 125ml water, reduce heat to low and simmer until very tender and liquid is reduced to a sauce (30-40 minutes).
When the sauce is nearly finished, cook your pasta following packet instructions. Once ready, add cream to the sauce and cook for another 1-2 minutes, season generously to taste and toss through pasta. Serve immediately with plenty of finely grated parmesan.
Chianti is a DOCG wine (protected and guaranteed designation of origin) and is widely produced across Tuscany. Common tasting notes include red fruits, dried herbs, balsamic vinegar and smoke.
A crowd-pleasing, full-bodied wine, Cabernet Sauvignon also claims the title of the best wine for a healthy heart due to its high levels of resveratrol. Santé!
Known for its plump, dark fruit flavors and smoky finish, look for young, fruity Malbecs to pair with your bolognese.