Perfect Pairings
Fettuccini in Bolognese Sauce with Santa Helena Cabernet Sauvignon
An Italian classic, this family-favourite pasta dish uses simple ingredients and is impossible not to love. The notes of red fruit, vanilla and chocolate that are characteristic of this Cabernet Sauvignon will combine perfectly with this delicious dish.
Ingredients
500g (17.6 oz) fresh Fettuccini
500g (17.6 oz) finely minced beef
1/2 onion, diced
1 small carrot, grated
1/2 bell pepper
1/2 garlic clove, finely chopped
1/2 bell pepper, diced
1 stalk of celery, finely chopped
1/2 cup white wine
Salt and pepper
Basil leaves
4 large tomatoes, peeled and seeded
2 tbsp tomato concentrate
1 tsp sugar
Heat olive oil in a saucepan. Add the chopped garlic, carrot, bell pepper, onion, basil leaves, and salt and pepper. Sauté until the onion is transparent.
Then add the mince and continue cooking until it browns. After a few minutes add the peeled, seeded tomatoes, tomato concentrate and white wine. Simmer for at least 40 minutes, until the tomato has been incorporated into the sauce. Finally, add the teaspoon of sugar and season with salt and pepper. Set aside and then add the cooked pasta. Serve immediately with grated cheese and fresh basil leaves.