PAIR IT

Pair it with roast beef, pasta with rich red sauces, or aged cheeses.

Pasta bake with bolognese sauce

For the Bolognese Sauce

500 gr. beef, minced
1 onion, chopped
2 cloves of garlic
1 carrot
3-4 sprigs of parsley
2 tomatoes or concasse tomatoes
1 teaspoon tomato paste
150 ml. White Wine
1 teaspoon of sugar
marjoram, dried
thyme, dried
Olive oil
Freshly ground pepper
Salt

For the pasta
500 gr. cooked spaghetti
1 tablespoon of butter
400 ml. cream
300 gr. mozzarella cheese
150 gr. Parmesan cheese
150 gr. Regato cheese
2 tablespoons of bread crumbs or panko

For the Bolognese sauce

In 3 tablespoons of olive oil, saute the onion, garlic and the vegetables until they are softened.
Add the minced meat by stirring continuously with a wooden spoon to break the lumps and saute it until it is lightly browned.
Then add the wine and stir for 2-3 minutes.
Add the broth, tomatoes, paste, sugar, herbs, salt and pepper. Allow to simmer on low heat until the sauce is thickened. After that, set it aside, add a few tablespoons of parmesan and mix well.

For the pasta
Mix the cheeses with the cream and season with a lot of freshly ground pepper.
In a pyrex, make layers of minced meat and spaghetti. Finally, cover the top with the cream cheese mixture and sprinkle with panko or breadcrumbs .
Bake at 170 ° C until the cheeses melt and gets a golden - brown color.

Eva Monochari

Food Blogger

Color:	Red
Type:	Dry
Year:	2022
Alcohol:	13.5%
Origin:	Lombardy, Italy
Variety:	Cabernet Sauvignon, Merlot, Cabernet Franc, Carmenère
Aromas:	violet, lavender, eucalyptus, bell pepper, red cherry, plum, red berries, vanilla, pepper
Bottle Size:	750ml
Barrique:	23 months
Serving temperature:	16-18°C
Aging:	5 years
Closure:	Cork
Organic:	No

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