Tagliatelle with Ragù alla Bolognese

Ragu alla Bolognese, the name for the celebrated Bolognese meat sauce, is commonly served with spaghetti but to make it authentic only tagliatelle or lasagna noodles are used. Dried pasta work fine here and is, in fact, better than fresh pasta because the harder semolina flour used for making dried pasta can stand up to this hearty, rich sauce. Save the delicate fresh pasta for lighter sauces. Italians always cook their pasta al dente or "to the tooth" and then finish cooking the pasta in the accompanying sauce. This method guarantees that your pasta is not sticky or overcooked.

For the Ragù:

1. Coarsely grind the pancetta, beef, and pork together in a meat grinder or mince with a knife. (You can also buy pre-ground meat)

2. Heat the butter and oil in a heavy, enameled cast iron pot. When warm, add the chopped vegetables and ground meats and sauté for 10 minutes, stirring with a wooded spoon.

3. Add the wine and scrape up any brown bits of meat that are on the bottom of the pot. Cook until the wine has evaporated, about 5 minutes. Reduce the heat to low and add the tomatoes, crush with the spoon and cook for 20 minutes at a simmer.

4. Season to taste with salt and pepper and nutmeg. Add the broth, cover and simmer for 45 minutes, stirring occasionally with the wooden spoon.

5. Add the cream, mix well, lower heat and reduce liquid for 20 minutes. Remove the lid for the last 5 minutes to allow the sauce to thicken.

6. Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons of salt.

7. Cook the tagliatelle until al dente and drain in a colander, reserving 1 cup of pasta water. Toss in the pan with the ragu until the pasta is coated, thin with pasta water, if necessary.

To serve: Transfer pasta to a large servings platter or individual bowls. Sprinkle with parsley and serve.

Coming from Northwest Italy in the region known as the Piedmont, this Barbera is filled with lovely red fruit aromas. The red fruit is mimicked on the palate which is followed by a clean finish.

“….. the sensational 1999 Chianti Classico Riserva Sorbo (a barrique-aged blend of 90% Sangiovese and 10% Cabernet Sauvignon) is a top-flight effort. The color is a deep ruby/purple. The nose offers up gorgeously sweet, expansive aromas of melted licorice, black cherries, currants, underbrush, and a hint of camphor. Dense, chewy, full-bodied, and fabulously pure, with a multilayered, textured mid-palate as well as a long, savory, well-delineated, moderately tannic finish, this is a compelling Chianti to drink now and over the next 10-12 years”. 91 points, Robert Parker, Wine Advocate