Pappardelle Alla Bolognese
Bolognese is a rich, flavorful meat sauce that is absolutely amazing over pappardelle noodles. Adding our Sentinel Oak red wine to the sauce takes this pairing to the next level! The wine’s high tannin content and good acidity are perfect for this reciepe. The fat in the ground beef will balance out the tannins, and the acidity will hold up to the tomato-base. So set your dinner table and get ready to enjoy some delicious pasta paired with PEJU Sentinel Oak!
2 tbsp olive oil
5 tbsp butter
½ cup yellow onions, chopped
2 tbsp garlic, chopped
½ cup carrots, chopped
¼ cup celery, chopped
½ lb ground pork
½ lb ground beef
1 cup heavy cream or whole milk
1/8 of tsp ground nutmeg
Salt and black pepper to taste
1 cup red wine (PEJU Sentinel Oak)
3 cups canned chopped tomatoes (with juice)
1 lb Pappardelle Pasta
1 cup freshly grated Parmesan cheese
3 tbsp of parsley, chopped
Heat saucepan over medium heat. Add olive oil and 3 tbsp of butter.
Add onion and garlic. Cook and until translucent, stirring occasionally.
Add carrot and celery, continue to cook for 5 minutes until tender.
Add ground beef and pork, sprinkle with salt and pepper. Crumble meat with a fork, stir well and continue to cook until meat browns.
Add heavy cream or milk, nutmeg and simmer gently, stir frequently until cream almost evaporates.
Add red wine and simmer until evaporated, then add tomatoes and stir to incorporate all ingredients.
When tomatoes begin to bubble, turn heat down to low and cook at a low simmer
Cook the sauce uncovered, for 1 ½ hours stirring occasionally until sauce reaches a heavy consistency. Add salt and pepper to taste.
Cook the pasta in salty simmering water for about 12 to 15 minutes until tender (al dente if you prefer).
Toss drained pasta with remaining 2 tablespoons of butter and chopped parsley.
Split the pasta into 6 serving bowls, divide the Bolognese sauce on top of the pasta and garnish with Parmesan cheese. Enjoy!