Bolognese & Brooklyn Rosé

image1-5With gloomy weather like we have been having here this week, nothing is more satisfying than comfort food and a crisp rosé. This week for rosé friday I bring you Farro Linguini Bolognese paired with Brooklyn Winery Dry Rosé.

I recently tried and fell in love with Monograno Felicetti Pastas. From Farro linguini to Kamut and Matt made pastas, the opportunities are endless. Monograno Felicetti has introduced a distinctive collection of pasta from the finest pastaterroirs, using organically grown grains cultivated across regions such as Umbria and Puglia, Italy. Here the land is ideally suited to produce flavorful and nutritious grains that are then milled into flavorful, nutritious and high quality pasta.

The Monograno line of pasta represents the culmination of four years of testing of hundreds of ancient strains of wheat, farro and kamut, resulting in superior pasta that can be traced back to a specific organic field. In fact, Monograno Felicetti is the world’s only pasta produced using single varietal ancient grains. The Farro Linguini has notes of toasted nuts and eggplant which when tossed in a sweet tomato bolognese sauce, is delicious! I decided to pair it with the Brooklyn Winery dry rosé because it’s made from Old Vine Grenache and displays everything you would want and expect. Beautiful salmon pink in color, fresh and vibrant acidity, fruit forward aromas of fresh strawberry, raspberry, and rose petal that follow straight through to the palate. The rosemary, garlic, onions, and smoked paprika I added to the ground meat in the sauce really complimented the fresh red fruit aromas and flavors in the wine, while the acidity in the wine and sauce balanced the pairing very well. Warm and meaty pasta, cool and crisp rosé, watching the rain curled up under a blanket… not a bad way to spend a rainy rosé friday! 

Farro Limguini Bolognese- *If you want to step this recipe up a notch, cook the pasta in wine! 

1/4 c Extra Virgin Olive Oil

image2-21 Medium onion (chopped)

2 Cloves Garlic (minced)

1/2 lb Ground Pork (organic)

1/2 lb Ground Beef (organic)

1 Can crushed tomatoes

1 Can tomato sauce

1 tsp Rosemary (dried)

1/4 C Parmesan cheese

TT Salt and Pepper

Method: Add onion and garlic to skillet coated with oil once it starts almost smoking. sauté over medium heat until they become soft (about 8 minutes). Raise the heat and add ground beef, pork, and rosemary. Stir frequently to break up ground meats. Cook until meat is no longer pink, and then add tomatoes, tomato sauce, and salt and pepper. While this is simmering, boil a pot full of water for the pasta (boil wine for wine cooked pasta). Strain pasta after it is al dente (save some starch pasta water). Combine some of the starch water with bolognese, add more cheese, stir, and pour over pasta. Serve and enjoy!

Eat what you like and drink what you love… please pair responsibly!

Sara Lehman

About Sara Lehman

Sommelier, Private Chef, & Food and Wine Pairing Expert in NYC! Sara is a Wine Writer, Wine Ambassador, and Wine Consultant specializing in pairings, parties, entertaining and education.

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