A hearty classic, a dish you are tempted to order at a restaurant but always realize that mom’s is way better. A dish you can have in the middle of winter but also summer, it has no limits! With a hearty blend of ground pork, grass fed beef and prime chuck beef, you get an excellent depth of flavor. We add a blend of herbs and spices that brings it all together and really brings out the depth that everyone is looking for in a proper bolognese.
About the wine: This traditional Italian red is made in the traditional style of Umbria, central Italy. It features a local (and otherwise unknown) grape variety called Sagrantino blended with the Sangiovese grape. This blend is referred to as Montefalco Rosso. In the glass it is deeply colored, almost inky, and has aromas of deep red or black berries. In the glass it also reveals deeply hued berry flavors- like black cherries, blackberries, or black plums, along with spicy notes. What sets this wine style apart is that it also shows some savory notes as well- brown spices, fungi, deep soil, and leather. These fruit-forward flavors combined with savory flavors is a hallmark of this blend, and highly adaptable to food pairing. It can take on salty dishes with heat, cheese, or rich meat and still showcase its unique style brilliantly. A food wine in every sense. Bon appetit! – Cuvée Conversations
Today marks the LAST DAY of the #panchoxcuvee collab. We hope you enjoyed our food-and-wine pairings and discovered some new favorites along the way.
Thank you @cuveeconversations for sharing your incredible wine collection and expertise with us!
Estimated Prep Time: 3 hours
- 8oz ground USDA Prime chuck beef
- 8oz ground grass-fed sirloin beef
- 8oz organic ground lean pork
- 1 medium yellow onion, minced
- 5 garlic cloves, minced
- 1 cup red wine
- 1 tbsp jugo magi
- 1 tbsp soy sauce
- 1 tbsp worcestershire sauce
- 1 qt canned peeled san marzano tomatoes, pureed
- ½ bunch basil, minced
- ½ bunch oregano, minced
- 1 tbsp better than bouillon beef base
- 1 tbsp salt
- 2 tsp ground black pepper
- 1 tsp ground cumin
- 1 packet Mafaldine pasta
- 6 oz Parmigiano Reggiano, grated
- For the bolognese, place a large stock pot over low heat and add the minced onion and garlic. Sweat on low heat for 15 minutes until tender. Add the ground pork and beef, mix well and adjust the temperature to high heat. Stirring constantly, allow the ground meat to cook very thoroughly and begin to change color to a deep brown. After about 10 minutes of cooking on high heat, deglaze with red wine, stir well and adjust the temperate to medium-low. Add the soy sauce, jugo magi and worcestershire sauce and mix thoroughly and allow to cook for another 3 minutes. Add the tomato puree to the ground meat, mix well and add the minced basil, oregano and cumin. Add the better than bouillon beef base and allow to simmer, covered, for 2 hours on low heat. Season with salt and pepper to taste.
- In a pasta boiler, bring well salted water to a boil. Add the the pasta and cook as per the packet instructions. Once the pasta is al dente, remove from water, transfer onto a serving plate.
- Add 2 cups of bolognese sauce onto the pasta, add grated cheese to taste and serve.