St. Supéry Bolognese Sauce
Serve with St. Supéry Merlot
Here is my take on the classic sauce Bolognese. This thick hearty sauce goes great with any type of pasta or gnocchi, especially when accompanied by a glass of Merlot. Save a little of the pasta cooking water to thin out the sauce if necessary.
3 tablespoons olive oil
½ cup onion – finely chopped
½ cup carrot – finely chopped
½ cup celery – finely chopped
2 garlic cloves – finely chopped
1 pound ground beef
¼ pound prosciutto – finely chopped
1 cup St. Supéry cabernet sauvignon
1 cup whole milk
28 ounce can chopped tomatoes, packed in juice
1 tablespoon sugar
Heat the oil in a heavy bottomed saucepan over medium heat. Add the onion, carrot, celery & garlic and sauté until soft – about 5 minutes. Turn up the heat, add the ground beef and prosciutto, and sprinkle with 1 teaspoon of salt. Cook until the meat looses its raw color while stirring to break up the meat into small pieces.
Add the wine and simmer for 5 minutes. Add the milk, sugar & tomatoes with the juice, turn down the heat, and cook at a bare simmer for an hour and a half. Adjust the seasonings and serve over your favorite. Top with parmesan if desired.
Makes about 4 cups of sauce – enough
for 1 pound of pasta.
Serves 6 - 8