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Cabernet Sauvignon Fettuccine with Bolognese Sauce


The Bolognese sauce (Italian: ragù alla bolognese) is a meat-based sauce originated from Bologna.

In Italy, there are as many variations of this recipe as there are people. Some add pancetta and mortadella, some use white wine instead of red, some add broth, and so forth. Because of the delicate red wine flavour, our Cabernet Sauvignon fettuccine are perfect matched with this sauce.


1) Heat 4 tablespoons of extra virgin olive oil in a large pot, over medium heat. Add 1 celery, 1 carrot and a small white onion (all coarsely chopped) and sauté on low heat for about 15-20 minutes or until completely cooked. 2) Add 1 pound of ground beef (85%), and break it into small pieces, season with salt and black pepper. Add minced fresh rosemary, 1 bay leaves and cook for about 15 minutes, over medium heat, stirring occasionally. 3) Add salt, black pepper, and 1/2 glass of red wine. Turn the stove over high heat, and let the wine fully evaporate. 4) Add 12 oz of crushed tomatoes and wait until the sauce starts simmering again. Adjust with salt.

5) Reduce to low heat to gently simmer. Cover the pot and cook the sauce for at least 2 hours (the longer, the better) stirring occasionally. Add 2 cups of water periodically throughout the cooking process.

Towards the end, add a cup of whole milk and stir. 6) Cook the fettuccine al dente minutes, toss them in the sauce and serve immediately. Top the pasta with freshly grated Parmigiano Reggiano or Grana Padano.

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