Fragrant aromas of cherry and red plum with subtle notes of dried rose and red clay. Bold mouthfeel with tart cherry, red plum and notes of fig and thyme.
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Vintage: 2020
Varietal(s): 100% Sangiovese
AVA: Wahluke Slope
Vineyard: Michael's Vineyard
Alcohol: 12.8%
Ragù alla Bolognese
Ingredients
For Béchamel
- 4 tbsp unsaluted butter
- 4 tbsp flour
- 2 2/3 cups milk
- 1 cup grated parmesan cheese
- salt and pepper to taste
For Ragù
- 3 tbsp olive oil
- 3 ounces pancetta, finely chopped
- 1 onion, finely diced
- 3 celery stalks with leaves, finely diced
- 3 carrots, finely diced
- 6 cloves garlic, roughly chopped
- 10 ounces ground pork
- 10 ounces ground beef
- 2 tbsp tomato paste
- 2/3 cup dry red wine (2020 Tagaris Sangiovese)
- 1 cup half and half (or heavy cream or milk)
- 1 28-ounce can san marzano tomatoes, hand crushed
- salt and pepper to taste
- 1-2 pounds cooked fresh fettucini pasta
Steps
For Béchamel
- In a large saucepan, melt butter over medium high heat. Add the flour and cook, stirring with a whisk together. Add the grated parm. Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and let cool.
For Ragù
- Heat the olive oil in a 12 inch dutch oven over medium-high heat. Add the pancetta and chopped vegetables and saute, stirring frequently with a wooden spoon, about 10 minutes. Add in the garlic and saute for 30 seconds before adding in the meat. Stire the meat into the pan and slowly brown over medium heat, breaking up with a wooden spoon. Stir often for about 15 minutes, or until the meats are deep brown. Add the tomato paste and stire to combine.
- Add the wine to the dutch oven, lowering the heat so the sauce bubbles quietly. Stire occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown bits as the wine bubbles. Stir in the half and half. Adjust heat so the liquid bubbles vry slowly. Partially ocver the pot and cook for 30 minutes. Stir frequently to check for sticking. Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very low bubble for anouther 20-30 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper, to taste.
- Once cooked, stir in the Béchamel sauce into the meat sauce and combine with a wooden spoon until fully combined. Add the cooked fresh pasta and stir to combine.
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