Who doesn’t love a flavorful Bruschetta paired with their red wine? Luckily, we’ve made it easy with this simple recipe to pair with our new 2019 Mazzacano Cabernet Franc!

2019 Mazzacano Cabernet Franc

This beautiful example of Cabernet Franc – which is one of our favorite varietals – will greet your nose with sweet cherries, tobacco, rhubarb, currants, and cardamom. On the palate, you will find hints of vanilla, cocoa, and burnt sugar. The tannins are silky smooth and it follows with a finish that stays with you, long after the last sip.

Italian Sausage Bolognese

Italian Sausage Bolognese

Jenalee Mariotti
Prep Time 10 mins
Course Main Course
Cuisine Italian
Servings 4


  • 2 Large Carrots
  • 2 Celery Stalks
  • 2 Cloves Garlic Peeled
  • 1/2 Large Yellow Onion
  • 2 TBSP Olive Oil Extra Virgin
  • 1 lb Italian Sausage
  • 2 Cups Red Wine Hearty
  • 1/2 Cup Tomato Paste
  • 2-4 Cups Water
  • 2 Bay Leaves
  • 1/2 Cup Parmesesan Cheese Shredded
  • Salt & Pepper to Taste


  • In a food processor, puree carrots, celery, garlic, and onion until they form athick paste.
  • In a large saucepan, heat olive oil over medium heat. Addvegetable puree, salt and pepper. Sauté until veggies are cooked and browned,about 10 minutes. You’ll deglaze the pan later, so don’t be afraid if theveggies stick a bit.
  • Add Italian sausage to the pan. Break it apart with a spoon or spatula as you cookit and sauté until meat is browned and cooked through, about 8 minutes.
  • Add tomato paste to the pan. Stir to incorporate the paste withthe other ingredients and cook 1 minute.
  • Add 1/2 cup of the red wine and stir to break up any clumps ofmeat and veggies. Add the remaining red wine and bay leaves and bring to asimmer.
  • Cook until red wine has reduced by half, about 10-15 minutes.
  • Add 1 cup of the water. Bring back to a low simmer and cook untilwater has reduced by half, about 15-20 minutes. Repeat, adding 1 cup of waterand reducing, until you are ready to eat. This is where the flavor reallybuilds – keep adding water and reducing as needed! This is also the right timeto add additional seasoning. When you’re ready to eat, reduce the sauce onefinal time until it reaches your desired consistency.
  • Cook pasta according to package or recipe directions until 1minute less than al dente. Drain, reserving 1/2 cup of the pasta water.
  • Addreserved pasta water to sauce and mix to incorporate. Top pasta with Bolognesesauce and shredded parmesan cheese and serve immediately

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