Perfect Pairings: Classic Beef and Pork Bolognese feat. Ricossa Barbaresco Antica Casa

Inspired by our Perfect Pairings Cooking Series event on October 16, this feature brings together bold, comforting flavors and wines that elevate every bite. The Classic Beef & Pork Bolognese, slow-simmered with pancetta, herbs, and wine, meets the elegance of Ricossa Barbaresco Antica Casa for a pairing that’s as timeless as it is unforgettable.

Featured Wines

• Ricossa Barbaresco Antica Casa
• Ricossa Antica Casa Barbera Appassimento
• Ricossa Antica Casa Gavi
• Ricossa Moscato D’Asti

Featured Dishes

Beef & Pork Bolognese

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 lb ground  beef
• 1 lb ground pork
• 6 ounces pancetta, diced
• 1 large onion, diced
• 1 large carrot, diced
• 2 stalks of celery, diced
• 2 cloves of garlic, smashed
• 3 tablespoons parsley, chopped
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped parsley  
• 1 teaspoon crushed red pepper
• 3 cups of tomato puree
• 1 cup red wine
• 1/2 cup milk
• Kosher salt and black pepper

Steps:

1. In a pre-heated pan, add all the meat, S&P, and slowly let the meat brown.
2. Remove the meat, leaving all the juice in the pan.
3. Add the oil, butter, chopped vegetables, and crushed red pepper, along with salt and pepper, then sauté slowly.
4. When the vegetables are cooked, incorporate the meat with the vegetables and herbs.
5. Add the wine and tomato puree and let it reduce
6. Add the milk, then let it simmer for 20 minutes

Calabrian Potatoes with Chili & Escarole

• 1 # red bliss potatoes washed.
• 1 head of escarole
• 3 cloves of smashed garlic ( or two tablespoons of garlic oil)
• 1 tablespoon of Calabrian chili in oil. ( more if you choose)
• Extra virgin olive oil
• Kosher Salt and fresh ground black pepper

Steps

1. Remove the escarole leaves from the stem, wash thoroughly, spin dry, and chop the leaves into bite-sized pieces.
2. In a preheated pan, add the olive oil. Add the escarole, S&P,  and cook for two to three minutes, then set aside..
3. Chop the potatoes ( skin on) and cook in a pot of salted boiling water. Cook until done, but still retain some texture.
4. Drain the potatoes and return the pot to the stove.
5. Add two tablespoons of oil and lightly mash the potatoes, leaving the texture intact. Add the escarole to the potatoes, along with the Calabrian chilies, and let them cool. When the potatoes are cool, form patties, place them on a baking tray, and bake in a preheated 400-degree oven for 7 minutes.

Serve the Bolognese sauce over the potatoes with a generous amount of shaved Parmesan

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