Bolognese Bianco Pasta
Bolognese Bianco Pair with the 2022 Centopassi ‘Giato’ Grillo & Catarratto Ingredients:
½ cup chopped carrot
½ cup chopped celery
- ½ cup chopped onion
- Olive oil
- 1 tbsp thyme
- Zest and juice of 1 lemon
- ¼ cup white wine
- ⅓ cup crème fraiche
- 1 bunch parsley, roughly chopped (with stems)
- 1 sweet Italian sausage
- 1 hot Italian sausage
- ½ pound ground beef
- Cracked black pepper
- Sea salt to taste
- Tagliatelle
- 1 cup peas
- Breadcrumbs
- Parmesan
- Hazelnuts
2 cups spinach
Roughly chop hazelnuts in a food processor and set aside.
Chop onion, carrot, and celery.
Bring a glug of olive oil to medium heat in a large pot. Add the onions, carrots, and celery. Add in the thyme, cracked black pepper, ground beef, and sausages. Mix everything together to break up the sausages. Allow the sausage to brown just a little before adding in parsley, lemon zest, juice, and white wine. Make sure to set aside some lemon zest for garnish. Let everything simmer for about 20 minutes to reduce. Bring water to a boil for the pasta while the sauce is reducing. Once you put the pasta in the boiling water, fold the peas and spinach into the sauce and season with salt and pepper. Lastly, mix in the crème fraiche. Add the pasta to the sauce with a little bit of pasta water and toss. To plate, top the pasta with breadcrumbs, hazelnuts, lemon zest, and Parmesan.
