Tomato-Free Pasta Sauce from Bologna

Pasta Recipes: Tomato-Free Pasta Sauce from Bologna

Yes, a "bolognese sauce" without any tomato! Accompany with pasta of your choice. This sauce is lovely and rich in texture, thanks to the cream and liver. Enjoy with a glass of light  and fruity  Riverland 2008 Semillon Chardonnay,  or any of  our other Chardonnays.

See our suggested wine matches.

Ingredients:

• 4 tablespoons butter

• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 1 carrot, finely chopped
• 2 ounces pancetta, finely chopped OR bacon
• 1 bay leaf
• 3/4 pound ground beef
• 1 1/2 teaspoons flour, sifted
• 1/2 cup dry red wine
• 1/2 cup beef stock
• 1/2 ounce dried porcini mushrooms, optional
• salt and pepper
• pinch nutmeg, or ground cloves
• 1/2 cup milk
• 2 tablespoons cream
• 1 chicken liver, chopped

Method:

Soak porcini mushrooms (if using) for 30 minutes in hot water to cover. Drain liquid and filter it through cloth or a paper coffee filter to remove grit. Finely chop the mushrooms.

In a large pot melt butter and gently sauté onion, celery, carrot, pancetta and bay leaf for 8 to 10 minutes. Add ground beef, increase the heat slightly and cook until golden brown. Sprinkle in flour, stir through and cook for 30 seconds before adding wine.

Stir over a high heat until most of the wine has evaporated. Stir from time to time and add remaining stock. When two-thirds through add milk and adjust seasonings. Just before serving stir in cream and chicken liver and cook, uncovered, for a final minute or two.

Recipe courtesy of Paul Baily, Queensland.

Our Favourite Wine Match:

We picked Riverland 2008 Semillon Chardonnay to compliment  this pasta sauce, a  luscious Semillon Chardonnay with aromas of ripe peaches and a light clean palate with abundant sweet fruit flavours. You may  also wish to choose from our other popular Chardonnays, or other white wines.

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