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Beef Bolognese
with James Cole Privado Red Wine

For this month, we have a special dish we make every February, our Beef Bolognese. This delicious pasta dish pairs perfectly with James Cole red wines like our newly released 2018 Privado Red Wine.

The unique addition of carrots, celery and milk give this otherwise typical tomato-based meat sauce a distinct flavor and richness. This hearty, savory Italian pasta dish is comfort in a bowl.

Download Recipe PDF
 

 

Ingredients (Serves 4)

1 lb. Cavatappi pasta 
1 lb. ground chuck
1 14.5ounce can Italian plum tomatoes, cut up with their juices
1 large onion, chopped
2 garlic cloves, peeled and minced
2 celery stalks, chopped
2 carrots, chopped
1 cup dry white wine
1 cup whole milk
3 tbsp oil
5 tbsp butter
½ cup Freshly grated Parmagiano-Reggiano cheese
1/8 tsp. freshly grated nutmeg
2-3 tbsp tomato paste
Kosher salt
Freshly ground black pepper
Sugar (optional)
Chopped parsley for garnish

OPTIONAL: Make the sauce ahead of time to allow it to simmer up to three hours for the richest, most authentic taste and texture. Or fast-track the recipe and still achieve a meat sauce bursting with flavor!

Directions

1 In a large pot, heat the oil and 3 tbsp butter. Add the onions and cook until soft, about 5 minutes. Add the garlic, celery, and carrots and cook, stirring, 2 or 3 minutes.  
 
2 Crumble the beef into the pot and cook, stirring as needed, until the beef starts to turn white, 4 to 5 minutes. Add the milk, bring to the boil, reduce the heat, and simmer until the milk has evaporated. Add the freshly ground pepper and grate in the nutmeg. Add the wine, bring to the boil, reduce, and simmer until it is evaporated, about 10 minutes. 
 
3 Stir in the tomato paste until combined. Add in the tomatoes, bring back to the boil, and reduce the heat.  Cook over very low heat, uncovered, until the liquid is evaporated, about 10 to 15 minutes. Add a cup of water, stir, and simmer another 10 to 15 minutes. 
  

TIP: For the most authentic bolognese recipe, leave sauce on a very low simmer for up to 3 hours, adding a cup of water occasionally as needed. Sauce should have a rich, thick consistency.

4 About 20 minutes before your sauce is done simmering, bring a large pot of water to a boil, add the pasta and cook according to the package instructions.
 
5 Drain cooked pasta and mix pasta into sauce and finish with a pinch of sugar (if using), and a dash of salt and pepper to taste as needed. Top with freshly-grated Parmagiano-Reggiano cheese and garnish with parsley.
    

 

Serve with James Cole 2018 Privado Proprietary Red Wine
Cheers!

 

Order Privado

 

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