Main Dish
Beef and Pork Sausage Bolognese over Gemelli Pasta
Papapietro Perry Winery
4791 Dry Creek Road
Healdsburg, CA 95448
papapietro-perry.com
- RECIPE YEAR: 2019
- RECIPE BY: Brandon Guenther, Firefly Catering
- YIELD: Serves 8
- PAIRS WELL WITH: Papapietro Perry Zinfandel
Our amazing caterer, Firefly Catering, has done it again. Chef Brandon has created this rich Bolognese with San Marzano tomatoes and Papapietro Perry Zinfandel, served over artisan Baia gemelli pasta with shaved Parmesan. He uses Stemple Creek grass-fed beef and Caggiano pork sausage in the sauce.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds ground grass-fed beef
- 1/2 pound bulk Italian pork sausage
- 2 carrots, cut into small dice
- 2 celery stalks, cut into small dice
- 1 1/2 large yellow onions, cut into small dice
- 3 tablespoons minced garlic
- 3/4 cup Zinfandel
- 1/3 cup tomato paste
- 1 1/2 cups chicken stock, plus more as needed
- 1 tablespoon red pepper flakes
- 1 tablespoon kosher salt, plus more, to taste
- 2 teaspoons freshly ground black pepper
- 1 fresh rosemary sprig
- 2 fresh oregano sprigs
- 4 cups gemelli pasta
- 1/2 pound Parmesan cheese, shaved
Directions:
In a large saucepan over low heat, warm the olive oil. When the oil is shimmering, add the ground beef and sausage and increase the heat to medium. Cook, breaking up the meat with a wooden spoon or spatula and scraping the bottom and corners of the pan to prevent the meat from sticking and burning, until cooked through. Transfer the meat to a bowl, reserving any rendered fat in the pan. Reduce the heat to low, add the carrots, celery, onions and garlic and cook slowly, scraping up any browned bits from the bottom of the pan, until the onions are translucent, about 3 minutes. Return the meat to the pan. Add the wine, tomato paste, stock, red pepper flakes, salt and black pepper and stir to combine. Tie the rosemary and oregano sprigs together tightly with kitchen twine and add to the pan. Bring the ingredients to a simmer, then reduce the heat to maintain a slow simmer. Cook until the sauce is thickened and most of the liquid has been reduced, about 1 hour. (If the liquid cooks out in the meantime, add more stock 1/2 cup at a time.) Adjust the seasoning with salt. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain the pasta. Serve the Bolognese over the pasta and garnish with the Parmesan.
