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 favourite bottle of Zinfandel!
- 250 g minced beef
- 250 g minced pork
- 100 g Pancetta (an italian sausage)
- 100 g butter
- Some olive oil
- 1 orange carrot
- 2 yellow carrots
- 2 ribs of celery
- 1 large onion
- Approx. 100 ml / 3.38 fl. Oz. (US) white wine
- Approx. 250 ml / 8.45 fl. Oz. (US) milk
- Tomato paste
- 250 g of strained tomatoes
- 3 Pepperoncini
- 600 - 700 g spaghetti Tagliatelle
- Salt & Black Pepper
- Parmesan cheese
- Parsley for decoration
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 transparent. Add onions and celery to the pot, soften for a few minutes then add the carrots and minced meat.
Let it cook for a few minutes, 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 occasionally stir and add some milk.
Meanwhile cook the tagliatelle until al dente. While cooking, season the bolognese sauce with white wine, pepperoncini, salt and pepper. Serve your fresh pasta with the home cooked pasta sauce and enjoy with a glass of Zinfandel from a RIEDEL Zinfandel glass for a perfect food and wine pairing!