Tagliatelle al Ragu Bolognese paired with Coonawarra Cabernet Sauvignon

Tagliatelle al Ragu Bolognese
Tagliatelle with slow-cooked meat ragu

The real thing - silky, patient, and deep. Never spaghetti

Ingredients: (Serves 6)

3 tbsp olive oil

1 onion, finely diced

1 carrot, finely diced

1 celery stick, finely diced

500 g beef mince

250 g pork mince

150 g pancetta, finely chopped

200 ml dry red wine

400 g tinned whole tomatoes 

500 ml beef stock

200 ml whole milk

500 g fresh egg tagliatelle 

Parmigiano to serve

 

Method:

One.  Sweat onion, carrot, and celery in olive oil over low heat until soft and sweet, about 15 minutes.

Two.  Add pancetta and cook until its fat renders. Turn up the heat and brown the minces thoroughly.

Three.  Pour in the wine and reduce until almost dry.

Four.  Crush in tomatoes and add stock. Simmer, partly covered, on the lowest heat for 2 hours, stirring occasionally.

Five.  Stir in the milk and cook 30 minutes more. Season.

Six.  Cook tagliatelle al dente, then toss directly into the sauce with a splash of pasta water. Finish with Parmigiano.

Pro tip: The milk is not optional - it tenderises the meat and rounds the acidity of the tomato. Low and slow is the rule: a ragu in a hurry is not a ragu.

 

Wine pairing:

Red Hill Estate Coonawarra Cabernet Sauvignon

 

Why it works:

Our Regional Release Coonawarra Cabernet Sauvignon firm tannins and structure are built to cut through the ragu's rich, fatty, slow-cooked meat, while its dark fruit and savoury oak notes echo the sauce's own depth.

 

Wine tasting notes:

Vibrant plum, cassis and raspberry layered againist savoury cedar, subtle spice and a hint of French Oak. It's bold but balanced, with silky tannins and a firm structure that leaves a lasting impression.

Serving Temp: 16-18°C. Decant for 30-60 minutes to let the aromas open up and give the tannins a chance to soften.