SPAGHETTI BOLOGNESE WITH ANTINORI PEPPOLI CHIANTI CLASSICO
This après-ski food and wine pairing is delicious proof that sometimes it pays to stick with the
classics! After a day of skiing in Obergurgl, you will have worked up a healthy appetite for hot, delicious food and a glass of wine to complement the home-cooking. This week, our recipe is for Spaghetti Bolognese with Antinori Peppoli Chianti Classico.
(serves 6-8 people)
500g quality beef mince
250g pork mince
1 large onion (chopped)
2 red peppers (chopped)
2 cloves garlic (diced finely or use a garlic press)
2 tins of whole peeled tomatoes
1 jar of strained tomatoes (pure sauce with no additives)
1 small jar of sun-dried tomatoes (add 1 tsp olive oil and grind-up in the food processor)
200ml red wine
1 tsp butter
2 tsp extra virgin olive oil
1 bunch of flat leaf parsley (finely chopped)
1 cup good quality parmesan cheese (grated)
dried spaghetti noodles
spices: rosemary, oregano, basil
salt and pepper
Warm a large frying pan to medium heat and add 1 teaspoon of olive oil and the butter. Wait until the pan is warm and butter is melted, then fry the chopped onions. Add the garlic and begin frying the beef mince, then add the pork. Break up any lumps in the mince until it is almost cooked then add the red wine. Let simmer until most of the wine evaporates then add the whole peeled tomatoes and red pepper. Add your ground sun-dried tomatoes and a dash of all the spices with salt and pepper (to taste). Let simmer for 10-15 minutes then add the strained tomato sauce. Lower heat and continue to simmer for 1 hour.
About 10 minutes before you are ready to eat, boil the spaghetti according to the packet instructions. Add salt and a dash of olive oil to the water before it comes to a boil. Drain the water when the noodles are cooked and serve the bolognese on top, hot off the stove. Top with parmesan cheese and parsley.
Antinori Peppoli Chianti Classico, 2011,Tuscany, Italy
Baby Tignanello anyone? These Sangiovese grapes are grown right in the heart of Chianti Classico, precisely 5 km north east of the famous Tignanello Estate. The mineral rich and rocky soils are perfect for producing fruity, lively Sangiovese. The Antinori family have also added 10% Merlot and Syrah (along with a dash of Malvasia) to the Peppoli recipe. We love this wine for après-ski because its rich, plummy fruit will warm you like a furnace while the naturally nervy acidity of the Sangiovese quenches your thirst. The only thing better than a glass of Chianti Classico is a glass of Chianti Classico with a bowl of Spaghetti.
Enjoy this après-ski recipe brought to you by The Chalet at 11º East Obergurgl, Tirol. Stay tuned for another food and wine pairing next week!