Veggie Bolognese & Rosso Cova

An Italian vegetarian version of bolognese
paired with our NEW Rosso Cova McLaren Vale Montepulciano!

Thanks again to Another Food Blogger for wow-ing us with another delicious culinary creation to pair with our NEW Rosso Cova Montepulciano.

Prep = 15mins Cook = 45mins

Ingredients

Bolognese:

1 cauliflower

3 carrots

1 red onion

200 g mushrooms

5 g dried morels

250 ml warm water

2 tins tinned tomatoes

4 cloves garlic

1" piece ginger

2 tsp chili flakes

2 tbsp tomato paste

2 sprigs thyme

1 cinnamon stick

400 ml red wine

2 tbsp olive oil

1 knob butter

Crème Fraiche - optional

Pesto:

60 g basil

80 ml olive oil

15 g pinenuts

20 g parmesan grated

1 clove garlic

1 tbsp lemon juice

Bolognese Method

ONE:

Place dried morels into warm water and leave soak for a minimum of 30 minutes 

TWO:

Chop carrots, cauliflower, mushrooms, rehydrated mushrooms (but not liquid) & onion roughly and then blitz in food processor

THREE:

In a heavy bottom pot, cook veg, garlic & ginger in butter & oil for 4-5 minutes until softened 

FOUR:

Add tinned tomatoes, tomato paste, cinnamon, thyme, wine, chili & mushroom stock and cook for 20 minutes with the lid on and then a further 10-15 minutes with the lid off or until Bolognese sauce has reduced to your liking 

Pesto Method

ONE:

Toast pinenuts in a frying pan for a couple minutes until brown 

TWO:

Add all ingredients to a mini food processor and blend 

Serving

ONE:

Cook pasta according to instructions and once pasta is cooked set aside 100ml of pasta water 

TWO:

Meanwhile heat Bolognese in saucepan 

THREE:

Drain pasta, add pasta water & Bolognese to pot. Stir to combine 

FOUR:

Serve with a spoon of crème fraiche & pesto 

Essential Tools

large heavy bottom saucepan

saucepan

measuring utensils

wooden spoon

food processor

chef knives

chopping board

Tips & Tricks

The longer you leave the morels soak in the water the more intense mushroom stock you will have – so plan ahead and leave it soak overnight or that morning before you make the Bolognese.

The 100ml of pasta water contains plenty of starch so by adding this back into the pasta with the sauce helps it to coat and stick to the pasta!

Purchase Rosso Cova

Rosso Cova translates to brooding red, referring to the deep dark colour of wine produced from Montepulciano grapes. As a Mediterranean variety, it loves life in McLaren Vale. We fondly call it "Monte" for short as we prefer a mouthful of wine to one of syllables.

And what a mouthful this is: plump, juicy Boysenberry fruit, big Chewy Tannins and a dash of Oregano thrown in. Begs for a big bowl of fat pasta with braised meat. Get your fork out!

"I'd rather eat pasta and drink wine than be a size zero" - Sophie Loren