Recipe Ideas for Katherine Goldschmidt Cabernet Sauvignon

Pasta Bolognese

Epicurious  | August 2009

by Chef Joseph W. DiPerri, The Culinary Institute of America

 

Pasta Bolognese recipe

photo by CIA/Keith Ferris

 Makes 6 servings

This recipe was shared with Epicurious by Chef Joseph W. DiPerri

Ingredients

  • 2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes
  • 3 tablespoons olive oil
  • 6 ounces pancetta or 6 slices bacon, finely chopped
  • 1/4 pound ground pork (not lean)
  • 1/4 pound ground beef chuck (not lean)
  • 1/4 pound ground veal
  • 1 small onion, finely chopped (about 1 cup)
  • 1 carrot, finely chopped (about 1 cup)
  • 1 cup dry red wine
  • 1 cup heavy cream
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound small pasta such as orecchiette or rotini
  • Garnish: Freshly grated Parmigiano-Reggiano cheese

Preparation

If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside.

In large, heavy pot over moderate heat, heat oil until hot but not smoking. Add pancetta and sauté until golden brown, 5 to 6 minutes. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes. Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.

Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes. Stir in tomatoes, cream, salt, and pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes.

In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese.

 

Where to Buy Katherine Goldschmidt Cabernet Sauvignon

BOTTLZetc Katherine Goldschmidt Crazy Creek Cabernet Sauvignon

BOTTLZetc

100 East North Main Street

Littleton,  North Carolina  27850

252-586-8468

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