A match made in heaven
Zinfandel & Tagliatelle al Ragù alla Bolognese
For all the Zinfandel lovers, we have found the perfect match to enjoy with this fruity and spicy red wine to the fullest! Try this amazing Tagliatelle al Ragù alla Bolognese paired with your favorite bottle of Zinfandel!
Ingredients:
- 250g / 8.82oz. minced beef
- 250g / 8.82oz. minced pork
- 100g / 3.53oz. Pancetta (italian sausage)
- 100g / 3.53oz. butter
- 1 orange carrot
- 2 yellow carrots
- 2 ribs of celery
- 1 large onion
- app. 100ml / 3.38fl.oz. white wine
- app. 250ml / 8.45fl.oz. milk
- 250g / 8.82oz. of strained tomatoes
- 3 Pepperoncini
- 600 - 700g / 21.16 – 24.69 oz. pasta: spaghetti or Tagliatelle
- Tomato paste
- Some olive oil
- Salt & Black Pepper
- Parmesan cheese
- Parsley for decoration
Preparation:
Peel and dice the vegetables and the pancetta. Heat some olive oil with a pinch of salt in a large pot and sauté the pancetta until it is translucent. Then add the onions and celery to the pot, sauté for a few minutes and then add the carrots and ground meat.
Let the mixture cook for a few minutes and then add the strained tomatoes, some tomato paste and a dash of milk.
Stir the bolognese and let it simmer for 2 hours. Don't forget to stir occasionally and add a little milk. While it is cooking, season the bolognese sauce with white wine, pepperoncini, salt and pepper.
At the end of the cooking time of the bolognese, still cook the tagliatelle in plenty of salted water until al dente.
Serve the hot pasta in nests and pour the homemade pasta sauce over it. Finish by decorating the pasta with freshly grated Parmesan cheese and chopped parsley.
Best fit for your Zinfandel
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