Which wine pairs well with spaghetti al ragu?

Name: Spaghetti al ragu with fresh pasta and a hearty meat sauce
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: Sauce:; 2 tbsp olive oil; 300 g ground beef; 150 g slices of pancetta, finely chopped; 1 carrot; 2 cloves of garlic; 1 large onion; 1 glass of red wine; 1 tbsp balsamic cream; salt and pepper; 1.4l passata; Pasta:; 200 g 00 flour; 2 eggs; 1 tbsp olive oil; 1 block of Parmesan cheese

A red wine like Chianti, Barolo, or Brunello di Montalcino pairs well with spaghetti al ragu due to the rich flavor of the sauce.

Spaghetti al ragu with fresh pasta and a hearty meat sauce

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Homemade spaghetti with a robust flavorful meat sauce, mamma mia!!

Ingredients

What do you need?

Quantity: 4P

Sauce:
2 tbsp olive oil
300 g ground beef
150 g slices of pancetta, finely chopped
1 carrot
2 cloves of garlic
1 large onion
1 glass of red wine
1 tbsp balsamic cream
salt and pepper
1.4l passata

Pasta:
200 g 00 flour
2 eggs
1 tbsp olive oil

1 block of Parmesan cheese

Sauce:
2 tbsp olive oil
300 g ground beef
150 g slices of pancetta, finely chopped
1 carrot
2 cloves of garlic
1 large onion
1 glass of red wine
1 tbsp balsamic cream
salt and pepper
1.4l passata

Pasta:
200 g 00 flour
2 eggs
1 tbsp olive oil

1 block of Parmesan cheese

Preparation method

How do you make this?

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Dough: Put all the ingredients in the kitchen robot and mix until the homogeneous is related. Make a sphere and let it rest for at least 15 minutes under plastic foil. Divide the ball into 4 and pass each piece a few times through the rolling pin at the widest position. Fold up every time and try to form a square. Do this until you have a nice soft piece of dough. Now dilute to 2 mm so that you get a long piece of dough. Pass the dough through the spaghetti cutter and place the spaghetis on a floured workbench. Boil for 3 minutes in salted water, drain and sprinkle extra olive oil over it.

Sauce: stew the very finely chopped carrot, onion, and garlic for 5 minutes in the olive oil. Add the panchetta and the beef and let it color. Deglaze with rod wine, lets almost completely evaporate. Stir in the passata and let it simmer for 20 "under the lid.