emanuel ekstrom
emanuel ekstrom

Pairing: Bolognese

Recipe

Ingredients

  • Meat: Ground beef, pork, and/or veal
  • Vegetables: Onion, carrot, celery, garlic 
  • Liquids: Red wine (Chianti or Barolo recommended), beef or chicken broth, whole milk or cream 
  • Tomato: Tomato paste, canned crushed tomatoes
  • Seasonings: Salt, pepper, bay leaves, nutmeg
  • Pasta: Tagliatelle or pappardelle

Instructions

  1. Prepare the Base: Finely dice the onion, carrot, celery, and garlic. In a large heavy-bottomed pot, heat some olive oil over medium heat. Add the diced vegetables and sauté until soft and fragrant.
  2. Cook the Meat: Add the ground meats to the pot and cook until browned. Break the meat into small pieces with a wooden spoon as it cooks.
  3. Deglaze with Wine: Pour in a generous amount of red wine (about a cup) to deglaze the pot. Scrape any browned bits from the bottom of the pot and let the wine reduce slightly.
  4. Add Tomatoes and Simmer: Stir in the tomato paste and canned tomatoes. Add bay leaves and a pinch of nutmeg. Lower the heat and let the sauce simmer gently for at least 2-3 hours, stirring occasionally. The longer it simmers, the deeper the flavors will be.
  5. Finish with Milk or Cream: About 15-30 minutes before serving, add whole milk or cream to the sauce and stir well. This adds a luxurious creaminess to the sauce.
  6. Serve with Pasta: Cook tagliatelle or pappardelle according to the package instructions. Toss the cooked pasta with the Bolognese sauce and serve hot with a sprinkle of grated Parmesan cheese.

Serve With

Barolo, Amarone

Learn More About the Best Pairings

Barolo
Barolo

Barolo

The wine is celebrated for its powerful structure, complex flavors, and significant aging potential.

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Amarone wine
Amarone wine

Amarone

Amarone della Valpolicella, commonly known as Amarone, is a distinctive dry red wine from the Veneto region in northeastern Italy.

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