Food and wine pairing - Focus Quai Bonamour red

Today a fashionable food & wine pairing at Quai Bonamour.

Politically incorrect, we love opening our bottle of Quai Bonamour red at this time of year, a little chilled (if your cellar allows it or 20 minutes at the bottom of your refrigerator)

This keel will highlight your craziest aperitifs.

Some ideas :

Corinne truffle ham (at the Halles du Marché de Capbreton), Tchanqué peanuts or black garlic hummus from Domaine Terra.

Otherwise, a beautiful plate of pasta al Ragu (recipe from Bologna)

INGREDIENTS

400 g of tagliatelle , 1 branch of celery, 2 carrots , 1 onion yellow, 80 g pancetta150 g beef chopped, 150 g of calf chopped, 100 g of flesh sausage , 5 cl of wine dry white, 350 g of liquid tomato, basil , 5 cl of whole milk, olive oil, parmesan freshly grated.

PREPARATION

Peel and dice the celery and carrots. Peel and chop the onion. Cut the pancetta into strips.

In a frying pan, brown the pancetta in 2 tbsp. tablespoon of hot oil, add the vegetables, continue cooking over low heat until they are tender. Then add the meats and brown them over high heat. Deglaze with white wine, scrape the bottom of the casserole dish to collect the cooking juices.

Once the wine has evaporated, add the tomato coulis, simmer over very low heat for at least 1 hour 30 minutes, stirring from time to time. 30 minutes before the end of cooking, add the whole basil leaves, previously washed and dried.

When the stew is ready, bring 5 liters of salted water to the boil and cook the pasta according to the time indicated on the package.

Drain the tagliatelle, reserving a ladle of cooking water.

Pour the milk and the ladle of water into the stew, bring to the boil for a few minutes. Add the tagliatelle to the stew. Sprinkle generously with freshly grated parmesan (and a few fresh cherry tomatoes if the season is right).