Fettuccini Bolognese

The rich flavors of our Fettucine Bolognese make this Italian classic the perfect comfort pasta. Prepared with prime beef, mascarpone cheese and braised san marzano tomatoes, it pairs perfectly with the rich cherry flavor and complimentary cedar, raspberry and strawberry notes of our Meiomi Pinot Noir. Can’t join us soon? Not to worry, our chef team has provided a recipe for all of our guests to try their hand at recreating this dish from the comfort of their own home. View the full recipe below and don’t forget to tag us in your posts at @pinstripesbbb so we can show off your kitchen skills!

Suggested Pairing
Meiomi, Pinot Noir

Ingredients

  • 8 oz of DeCecco fettuccini pasta, uncooked
  • ½ lb ground beef
  • ½ lb ground pork or ground lamb
  • 3 Tbl extra virgin olive oil
  • 1/8 cup red onion, diced small
  • 1 Tbl minced garlic
  • 1 oz red wine
  • 1 can (14 oz) of Carmelina tomatoes
  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • 1 pinch crushed red pepper flakes
  • 1 Tbl basil, julienne

Garnish:

  • 1 Tbl mascarpone cheese
  • 1-2 basil leaves
  1. Cook the pasta in boiling water for approx 5 minutes or until al dente, then drain
  2. In a pot, over medium heat, add 1 Tbl of olive oil and both meats. Break the meat up into medium sized pieces and continue to cook until the meat is browned
  3. Drain the meat and set it aside
  4. In the same pot, heat the rest of the olive oil with the red onions. Cook until the red onions are translucent
  5. Add the garlic and cook until it is golden brown
  6. Deglaze the pot with the red wine and reduce the liquid by half
  7. Add the tomatoes, sugar, salt, crushed red pepper flakes and basil to the pot and bring to a boil
  8. Add the drained meat to the pot and stir until it is fully incorporated
  9. Let the sauce simmer for 5 minutes and adjust the seasoning if needed
  10. Add the drained pasta to the sauce and toss until it is fully coated
  11. Plate the pasta in a bowl and top with mascarpone and basil
  12. Enjoy!