Spring 2023 Alavigna Tosca Pairing Recipe – Bucatini Bolognese
With the freshness of each Spring season, we welcome the release of our beloved Super Tuscan inspired blend, Alavigna Tosca! Dedicated club members of Ackerman Family Vineyards, received library vintages of our Sangiovese and Cabernet Sauvignon blend!
Savor the beauty of this cherished vintage that exudes luscious ripe flavors of red fruit notes of strawberries and raspberries. Subtle hints of baking spices of clove and cinnamon warm your palate and summon fond memories of filling your kitchen with the aroma of homemade family dishes.
This unique red blend will excite the senses and pair beautifully alongside Ackerman’s featured wine pairing dish, Bucatini Bolognese. We would love for you to sip, savor, and share your thoughts of this pairing with us this Spring.
Channel your inner Italian while cheering with our Alavigna Tosca. Salute!
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Ingredients:
- 1 Stock of Celery, chopped
- 2 Carrots, chopped
- Five Cloves of Garlic
- 1 cup Fresh Fennel, chopped
- 1 Cooking Onion, chopped
- 3 Dried Bay Leaves
- 1/2 tsp Dried Fennel
- 1/2 tsp Dried Oregano
- 1.5 cup Canned San Marzano Pureed Tomatoes
- 1.5 lb Ground Beef Chuck
- 1/4 lb Hot Italian Sausage (optional)
- 1.5 cup Beef Stock
- Salt and Pepper to taste
- Crushed Red Pepper (optional)
- 1 cup Dry Red Wine
- 1/4 cup Pecorino Romano Cheese (freshly grated)
- 3 tbsp Olive Oil
- 1 tbsp Butter
- 12 oz Bucatini Pasta
- Garlic, to taste
Directions:
Step 1: In a pot add 2 tbsps of olive oil, butter and chopped onion. Turn the heat on to medium-low. Cook and stir the onions until translucent, then add the chopped garlic, celery, carrots, and fresh fennel. Cook for about 5-7 minutes, stirring vegetables to coat them well.
Step 2: In a separate pan add 1 tbsp olive oil, ground beef, sausage (optional), dried oregano, dried fennel, salt, pepper, and crushed red pepper (optional). Crumble the meat with a fork, stir well and cook until the beef has browned.
Step 3: Add the browned meat to the vegetables. Add tomatoes, chicken stock, cheese, wine, garlic. Simmer uncovered for about 1.5 hours, stirring occasionally. As the bolognese reduces to a thick rich sauce, start boiling your pasta. Before draining the pasta, set aside a cup of pasta water. Stir that cup of pasta water into the bolognese and cook for 2-3 minutes.
Step 4: Toss the bolognese with the cooked and drained pasta. And don’t forget the most important ingredient – ‘Ti amo’!
Recipe created by the Ackerman family
