Savor Sunday: Brunello & Bolognese

In this week’s edition of Savor Sunday, I decided to go all out Italian. Nothing beats the winter doldrums than one of my all time favorite wines and a hearty dish of homemade Bolognese. 

I am convinced that I was Italian in a former life.  Italian wines and food are a passion of mine. I actually turned my husband into a red wine drinker when I introduced him to a 1997 Brunello di Montelcino the first time I cooked for him.  He has been hooked ever since!  

Tonight, I served up a 2007 Tenuta di Sesta Brunello di Montalcino. The 2007 vintage is a highly rated one.

Tasting Notes:  Nice notes of earth, cigar box, plum, mocha and black cherry on the nose. The palate has voluptuous tannins that are soft and round with flavors of plum, clove, cedar and a touch of vanilla. 

Bolognese Recipe:  Serves 4-6 

2 tbsp. olive oil

1 medium yellow onion

3 ribs celery

3 medium carrots

1 cup Portobello mushrooms  

6 cloves of garlic

2 tsp. truffle salt or sea salt

1 tsp. black pepper

1 tsp. crushed red pepper

1 tsp. Italian seasoning

½ tsp. nutmeg 

2 bay leaves

Few sprigs of fresh thyme & rosemary (tie w/kitchen string)

1 ½ pound ground sirloin

1 ½ pound sweet Italian sausage

2 tablespoons tomato paste

2 cups red wine (Chianti, Montelpulciano d’ Abruzzo or Centine from Banfi  are nice options)

1 cup milk

1 - 28 oz can crushed tomatoes (preferably San Marzano)

¼ cup heavy cream

1 cup shredded Parmigiano Reggiano

8 oz ricotta (for garnish)

½ cup julienned basil (for garnish)

Directions:

Combine large diced onion, carrot, celery, mushroom and garlic and put in food processer for about 10-15 seconds until the vegetables are a finely grated.

Add 2 tbsp. of oil to a dutch oven over a medium heat and sauté vegetables for 10-15 minutes until translucent and slightly golden.  Make sure all the liquid is evaporated.

Once the vegetables reach the desired color and consistency add the salt, pepper, crushed red pepper, Italian seasoning, nutmeg & bay leaves.

Add ground sirloin and sausage and let brown for 20-25 minutes, stirring frequently.  Make sure you get a nice deep brown color. Practice patience, this is where all of the flavor comes from.

Add tomato paste and cook 2-3 minutes.

Add rosemary & thyme sprigs followed by red wine. Scrape up all the bits and deglaze pan.  Let reduce about 5 minutes.

Add 1 cup milk and let reduce about 5 minutes.

Add crushed tomatoes and simmer for 1 ½ - 2 hours.

Before serving remove fresh herb sprigs & bay leaves

Add ¼ cup heavy cream and ½ cup grated Parmigiano Reggiano and stir until combined.

Serve over your favorite pasta.  I recommend pappardelle or tagliatelle pasta.

Add a tbsp. of fresh ricotta, Parmigiano Reggiano, basil and a drizzle of good Extra Virgin Olive Oil.