Some of my best memories were made in the kitchen with Mama, especially on pasta making days. There was something so special about watching her hands work the dough, teaching us how to knead it just right, then rolling it thin and cutting it into ribbons of tagliatelle. We’d sneak little pieces, flour on our faces, giggling while she pretended to be strict.

But the real magic happened at the stove. When the Bolognese had been simmering for hours and the whole house smelled like Sunday. We’d race to the pot with a hunk of fresh bread, dipping it straight into the sauce before it was even served. That deep, rich flavor was everything. Now, pairing it with a glass of Gratsi Red wine brings back those memories with a perfect balance. Its bold, smooth character matches the heartiness of the dish, elevating every bite.

STEP 1

Pasta Instructions:
Mix all ingredients until a dough forms. Knead briefly, shape into a ball, cover, and let rest at room temperature for 20 minutes.

STEP 2

Sauce Instructions:
Heat olive oil in a large pan over medium heat.

STEP 3

Sauté onion, carrots, and celery with salt and pepper for 5 minutes. Add the meats, breaking them up, and cook for 10 minutes.

STEP 4

Pour in the Gratsi Red, cook until evaporated. Stir in tomato sauce, basil, parsley, salt, and pepper. Simmer on low for 1 hour.

STEP 5

To Assemble:
Divide dough into smaller pieces and roll through a pasta machine from setting 1 to 4. Cut into tagliatelle and let dry slightly.

STEP 6

Cook in salted boiling water for 2 minutes. Drain and toss with the Bolognese sauce. Finish with freshly grated Parmesan.