spagheti-bolognese-rose-provence-wineSPAGHETTI BOLOGNESE 

Alliance food - wine:

Rosé wine  "Les Cannisses"  AOP Bandol goes well with spaghetti bolognese.  

Preparation - 15 min Cooking - 20 min. For three (3) servings: 300g spaghetti * 1 small onion * 1 clove garlic * 240g of tomatoes * 2 tablespoons of olive oil * 200g of chopped beef * 1 tablespoon of tomato paste * Salt * Freshly ground pepper * Fresh Parmesan cheese.

Peel and chop the onion and garlic. Wash and chop the tomatoes. Heat the oil in a saucepan and fry the onion over high heat for 1 minute. Add the minced meat and cook. Add chopped tomatoes and tomato paste, garlic, salt and pepper. Cook about 5 minutes on low heat.

Cook the pasta al dente (slightly firm to bite). Drain and pour into a dish. Garnish with the sauce and freshly grated Parmesan cheese.

Variation: One can also add the sauce of smoked bacon (about 50g) and 100g freshly chopped mushrooms.