Natalia's BologneseFeatured by Vino Valpredo Wine Company in the Gold Wine Club.
A delicious and hearty Bolognese dish that pairs perfectly with the Fritz Zinfandel from your recent wine of the month club shipment.Yield: 6 - 8
Prep Time: 20 Minutes
Cook Time: 40 Minutes
• 2 Tbs olive oil
• 1 1/2 lbs ground sirloin
• 4 garlic cloves, mined
• 1 cup chopped button mushrooms
• 1/2 cup pitted & chopped Kalamata olives
• 1/4 tsp ground oregano
• 1/2 tsp crushed red pepper flakes
• 1 1/4 cups red wine (divided)
• 28 oz can crushed tomatoes
• 2 Tbs tomato paste
• 1 lb dried pasta, such as orecchiette
• 1/4 tsp ground nutmeg
• 1/4 cup chopped fresh basil
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmesan (plus extra for serving!)
In a large skillet (12-inch), over medium-high heat, heat 2 Tbs of olive oil. Add the ground sirloin, breaking up with a wooden spoon as it cooks. Once the meat has begun to brown (about 7 minutes), add the garlic, mushrooms, red pepper flakes and oregano. Stir to combine and let cook for 2 minutes. Your kitchen becomes very fragrant right about now. . . then add 1 cup of the red wine, scraping the bottom of the pan to release any bits. Add the tomatoes, tomato paste and 1 tsp of Kosher salt, 1/2 tsp of freshly ground pepper. Stir until combined. Allow the sauce to come to a boil, then lower the heat for about 10 minutes.
Meanwhile, follow the directions on the pasta to cook the pasta. If you are cooking orecchiette, I recommend adding a splash of oil to the water once it comes to a boil, before you add the pasta. This will help keep the little pastas from sticking to each other. Normally, I never add oil to water for pasta, but this shape can easily cling to each other, and we don’t want that.
As the pasta cooks, you will finish your sauce. Now add the nutmeg, basil and cream, as well as the remaining wine. Simmer for 8-10 minutes, stirring every couple minutes. Resist the urge to sample it by the spoonful. Once the pasta is cooked, drain and pour it into a large serving bowl. Add as much as you prefer, and the remaining Parmesan, and toss well. Serve hot.
Recipe provided by Natalia Fritz of Fritz Underground Winery.
P.S. This recipe yields more sauce than 1 lb of pasta needs, so the leftovers are terrific over grilled, toasted or broiled sourdough bread, or over hot creamy polenta.