Good wine pairings with pasta and Bolognese sauce can be a challenge. If the sauce is ready-made or from an English cookery book recipe, it is likely to be herby, garlicky, very tomatoey and sweet. The traditional and authentic Italian Ragu is much milder in flavour and needs more gently-flavoured wines, preferably whites. (See here for how we learned our lesson the hard way).
The renowned Italian chef, Antonio Carluccio wrote an interesting article in the Daily Mail about the differences between the British adaptation and the traditional. We tried his Ragu recipe from the article and served it with Tagliatelle as suggested.
The Bolognese sauce contains pancetta, carrot, celery, onion, minced beef and pork, dry white wine, chicken stock, tomato paste, salt and pepper. We sprinkled some fresh Parmesan cheese over the dish. Try this recipe and taste the difference.
We paired the meal with a bottle of Stenmari Grillo Sicilia 2011, an Italian white from the Wine Society.
The wine was mellow with tropical fruits, a little melon and an intense grapefruit finish. We thought it was a lovely wine and a good match. We will try our next bottle of this wine with some fish or seafood.