The best thing about Spaghetti Bolognese is everyone has their own unique way of making it. Red wine / white wine, beef mince, pork and pancetta, Fresh tomatoes, tinned tomatoes, whatever recipe you choose, it’s always delicious and satisfying.
Personally I love the rich red wine soaked version, and having always been a lover of French and Italian wines, I am delighted to discover a new variety of Californian reds. For this recipe I used a Merlot from the Peirano Estate Vineyards www.peirano.com, an American vineyard that has successfully managed to clone and produce wine with European quality.
The rich well developed flavour of Peirano Estate Vineyards 2012 Six Clones Merlot enhances the slow-cooked bolognese sauce with full bodied flavour. Pour it in the sauce but save most of the bottle for drinking of course. Definitely worth purchasing for a special night in (available to buy at Roberson Wine www.robersonwine.com for £13.95).
Below is my recipe for deliciously rich satisfying red wine infused bolognese:
Recipe: Spaghetti Bolognese infused with Peirano Estate Merlot
Serves: 4 – 6
250g pork mince
250g beef mince
1 red onion, chopped
4 cloves garlic, minced
1 large celery stick, chopped
1 medium carrot, grated
4 large mushrooms
1 tsp dried oregano
250ml Peirano Estate Merlot
2 tbsp tomato paste
1 tin tomatoes
1 tbsp balsamic vinegar
400ml chicken stock
handful basil + chopped basil stems
1 garlic clove
Grated parmesan cheese to serve
- Fry onion in oil under soft. Add celery and carrot, continue to cook on low heat for approx. 10 minutes.
- Add oregano and garlic, mushrooms and basil stems, cook on a low heat for approx. 10 minutes.
- Meanwhile fry mince in a separate pan until nice and browned. Set aside.
- Add tomatoes paste to the vegetables and fry until dark.
- Next ad mince meat, tinned tomatoes, stock and wine, bring to boil then turn to simmer, cover and slow cook for roughly 2 hours. Check from time to time to make sure sauce is not getting dry.
- When bolognese is ready, boil pasta until al dente.
- Serve bolognese over spaghetti topped with parmesan, basil and olive oil.