Main Dish
Bolognese alla Amphora
Amphora Winery
4791 Dry Creek Road #6
Healdsburg, CA 95448
amphorawines.com
- RECIPE YEAR: 2025
- RECIPE BY: Per Le Stelle
- YIELD: Serves 6
- PAIRS WELL WITH: Amphora Barbera
A classic northern Italian varietal with a a classic dish, what's not to love!
Ingredients:
- 3 tablespoons Butter
- 1 each Carrot Finely Minced
- 2 stalks Celery Finely Minced
- 1 medium Onion Finely Minced
- 1 clove Garlic Finely Minced
- 1 pound Ground Beef, Chuck
- To Taste Salt and Pepper
- 1 tablespoon Tomato Paste
- 1 ounce Pancetta Minced
- 1/2 cup Amphora Barbera
- 1 and 1/2 cup Italian Plum Canned Tomatoes Passed through a sieve
- 1 cup Chicken or Beef Stock
- 1 cup Whole Milk
- 1 teaspoon Worcestershire Sauce optional
- 1 pound Pasta (Tagliatelle or Parpardelle preferred)
Receipe Directions:
Heat butter in large saucepan/dutch oven over medium heat until just bubbling. Add carrot, onion, garlic and celery and continue cooking until onion is translucent, stirring frequently. Stir in the ground meat, and cook until meat is cooked through, breaking up any large pieces, and stirring frequently. Season the meat with salt, pepper and nutmeg. Lower the heat if necessary to avoid scorching. Add the tomato paste and pancetta, and cook, stirring for about two minutes. Add the wine, and scrape the browned bits from the bottom of the pan while stirring. Continue cooking and stirring until the liquid in the bottom of the pan has been reduced by about half. Add plum tomatoes and their juice. Add stock and milk, and bring to a simmer. Reduce heat, and cook gently, partially covered, for at least two hours, stirring occasionally. Add Worcestershire if desired, and then add salt/pepper if necessary. Cook the pasta to al dente stage, and then spoon sauce liberally over the pasta, mixing gently. Serve with Amphora Barbera!
