ULTIMATE BOLOGNESE RECIPE


AND WINE PAIRINGS FROM EVINO

TXT ISABELLE WATSON
ART MONIQUE VOIGT

DANIEL NUNEZ

CRM AND PERFORMANCE MANAGER,

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.

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INGREDIENTS

Serves 6 | 30 mins prep | 2 hrs cooking

400g spaghetti

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

METHOD

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.

PAIRING SUGGESTIONS

Chianti

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.

Cabernet Sauvignon

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!

Malbec

Known for its plump, dark fruit flavors and smoky finish, look for young, fruity Malbecs to pair with your bolognese.

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