We have all eaten Bolognese sauce a million times and mostly know it as a sauce made of minced beef from the butcher. This is a little more of a grown up’s version of the sauce and has a wonderful depth of flavour to it.
This is purely a recipe for the sauce and can be served with your choice of pastas. During the winter I serve this at fifteen in Melbourne with pappadelle, whilst in Italy I served this with spaghetti chitarra.
We have to make this in two stages, it can be done over two days if you like.
MATT SKINNER'S WINE SUGGESTIONS
Fontodi Chianti Classico 2005 Tuscany, Italy
Giovani Manetti is one of the most highly regarded winemakers in Italy and his Tuscan estate, Fontodi ranks amongst the finest in Italy. It’s Manetti’s attention to detail in the vineyard that sets him apart from the rest. Think dark Morello cherry, leather, aniseed, tobacco, and super well-integrated cedary oak. There’s plenty of lush focussed fruit in the mouth that’s quickly hoovered up and balanced out by a wash of trademark dry grippy Sangiovese tannin. Incredibly versatile and naturally high in both tannin and acidity, Sangiovese has the structure to navigate all but the trickiest textures and still support a range of flavours, sweet and savoury. Bellisimo!
While Fontodi's wines are available in Australia, although you will have to look in order to find them, Australian versions of Sangiovese are well worth a look - try either Pizzini or Coriole, both also around the $30 mark.