Recipes, wine pairings, and a taste for the extraordinary
Simple Vampiro Pasta Bolognese
Step into the world of Vampiro, a winemaker shrouded in legend, passion, and artistry. This newest Sangiovese release captures that spirit in every glass, offering a wine that feels both timeless and quietly daring.
Sangiovese’s natural acidity and savory character make it an exceptional food wine. Pour a glass alongside a plate of hearty Pasta Bolognese. Here we present an easy recipe that makes a rich, slow-simmered sauce made for a long table, good conversation, and a glass of Vampiro Sangiovese.
Just Follow These Steps:
Serves 4–6
Ingredients
2 tablespoons extra-virgin olive oil
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 pound ground beef
½ cup Vampiro Sangiovese
2 tablespoons tomato paste
1 cup crushed tomatoes
½ cup whole milk
½ cup beef or chicken stock, plus more as needed
1 pound tagliatelle, pappardelle, or rigatoni
Salt and freshly ground black pepper
Freshly grated Parmigiano, for serving
Directions
–Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook for 8–10 minutes, until softened.
– Add the ground beef, season with salt and pepper, and cook, breaking it up with a spoon, until browned.
– Pour in the red wine and simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pot.
– Stir in the tomato paste, crushed tomatoes, milk, and stock. Bring to a gentle simmer, then reduce the heat to low.
– Cook uncovered for 45–60 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of stock or water.
– Meanwhile, cook the pasta in generously salted water until just al dente. Reserve a little pasta water, then drain
.– Toss the pasta with the Bolognese sauce, adding a splash of pasta water if needed to loosen it.
– Serve with freshly grated Parmesan and a glass of Vampiro Sangiovese and enjoy it like a vampire!
