So it’s National Pasta Day…and of course my favorite day of the year! Especially when there’s delightful Italian wine involved – which brings me to this recipe I created to celebrate the occasion: Red Wine Bolognese Pappardelle made and paired with Cataldi Madonna Malandrino 2016, a delicious, smooth Montepulciano D’Abruzzo from the plains near L’Aquila in Italy.
This wine has a deep ruby red color with an intense, clean bouquet and aromas of black cherry, blueberry, plum, carob and violet followed by aromas of walnut-husk. It’s well balanced, has good body and intense flavors and is perfect to pair with strong flavors and to savor throughout the meal.
We all know that Italy has perfected the art of fine winemaking, and each of it’s 20 different wine regions crafts special dishes that tell a story of the region’s history, people and most importantly, its wines. Here are a few more wine and pasta pairing ideas that are spectacular on this special day!
- In Emilia-Romagna, part of Italy’s northern regions, the cuisine is heartier than its southern counterparts, serving its specialty Tortellini en brodo (in broth) with ruby-red, sparkling Lambrusco
- Lazio, a region located in central Italy and known for its volcanic soils, serves its classic Bucatini with Amatriciana sauce, made from tomato and bacon, alongside a dry and full-flavored white wine
- One of Lazio’s next door neighbors, Abruzzo, enjoys a bit of a kick with its classic Spaghetti alla Chitarra in Abruzzese ragu and spicy pepper paired with a smooth, full-bodied Montepulciano d’Abruzzo
- Forming the heel of Italy’s boot, Apulia boasts ancient winemaking methods and enjoys a classic Orecchiette with broccoli rabe, chili and garlic paired with its Primitivo wine
Enjoy this wonderful day and hope you enjoy the recipe and some delicious Italian wine to go with it! Mangia 🙂
A delicious hearty red wine bolognese sauce made with Montepulciano D'Abruzzo italian red wine, crushed tomatoes, ground beef and sausage, onions, garlic, milk and topped with shaved Parmesan cheese and fresh parsley. Perfect for a weeknight dinner! Serve with a green salad and crusty bread.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon white truffle butter (Mardona Foods)
- 1 1/2 cups onion, chopped
- 1 tablespoon minced garlic
- 1/2 pound ground beef
- 1/2 pound ground italian sausage
- 1 teaspoon garlic powder
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Dash of red pepper flakes
- 1 cup whole milk
- 1 teaspoon ground nutmeg
- 1 cup dry red wine (Malandrino Montepulciano D'Abruzzo)
- 3 tablespoons red pepper balsamic glaze (Mardona Foods)
- 2 1/2 cups crushed tomatoes
- 1 pound dry tagliatelle pasta
- Shaved Parmigiano-Reggiano cheese, for garnish
- Fresh Italian parsley, chopped, for garnish
Instructions
- Heat olive oil, butter and truffle butter in a large sauté pan over medium heat.
- Add chopped onions and garlic, sauté until onions are soft and translucent.
- Add ground beef and italian sausage and season with sea salt and freshly ground black pepper and red pepper flakes, to taste. Crumble and cook until beef and sausage are no longer pink, stirring together with onions and garlic until mixed well.
- Add the milk and a dash of nutmeg to the pan and cook until it disappears, stirring often.
- Pour in the red wine and let it simmer over medium-low until the wine evaporates, about 5 minutes.
- Add the crushed tomatoes and bring to a light bubbling boil. Add the red pepper balsamic glaze and stir into the sauce.
- Reduce heat to low and simmer for 2-3 hours. Adjust thickness of sauce by adding a little water (about 1/4 cup) at a time, to thin it out if it gets too thick. Add additional salt and pepper to taste.
- Toss sauce with the drained pasta and garnish with shaved parmesan cheese and fresh parsley.
Click below to learn more about Malandrino Montepuliciano D’Abruzzo
