Italian supper

If you’ve got lots going on, keep it simple this bank holiday weekend with a tasty Italian classic – spaghetti bolognese. To complement the rich tomato-based flavours in this dish, you need an Italian red with a high level of acidity, and Marks and Spencer’s Montepulciano d’Abruzzo 2010 fits the bill perfectly.

Deep inky purple in colour and full of cherry flavours with a spicy edge, this red is the ideal easy-drinking, food-friendly choice. Available for £6.99 from Marks and Spencer, make sure you pick up some olives, mozzarella balls and prosciutto while you’re there!

Spaghetti bolognese

Ingredients – serves 4

750g lean minced beef
1 medium onion, finely chopped
1 stick celery, finely chopped
1 green pepper, chopped
250g button mushrooms, sliced
2 cloves garlic, peeled and crushed
1 chicken stock cube
1/2 tsp oregano
1 bay leaf
1 tbsp tomato purée
400g chopped tomatoes
Dash of Worcestershire sauce
Splash of red wine vinegar
Splash of red wine
Salt
Black pepper
Small handful torn basil leaves

Method

1. Dry fry the mince in a large frying pan until brown
2. Drain off excess fat, add the onion and celery and cook for 5 minutes
3. Add the garlic, green pepper and mushrooms, and cook for a further 3 minutes
4. Stir in the crumbled stock cube, oregano, tomato purée, vinegar and wine
5. Add the Worcestershire sauce, bay leaf and tomatoes
6. Season with salt and pepper and bring to the boil
7. Turn the heat down, cover, and leave to simmer for 45 minutes, stirring occasionally and adding a little water if needed
8. Stir the basil leaves into the sauce for the last 10 minutes of cooking, and serve with spaghetti, grated Parmesan, and a green salad

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Filed under Matching Wine with Food, Taste Test

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