The days are getting shorter and the weather is getting cooler—autumn is almost upon us! We love the early fall days as we transition out of summer and into the season of coziness.
If you’re ready to celebrate those fall flavors, this is the perfect pairing to whip up—what more could you want than a delicious, homemade pasta paired with a refreshing Pinot Noir sangria?
Fall Vegetarian Ragu with Homemade Tagliatelle
This vegetarian-friendly ragu boasts a rich and creamy tomato base paired with a beautiful homemade tagliatelle. Notes of eggplant, fresh thyme, rosemary, and garlic are complemented by a robust and full-bodied wine—like our Pinot Noir. Bursting with flavor, this crowd-pleasing recipe is perfect for those cool autumn nights.
Pair With: ONEHOPE Monterey County Reserve Pinot Noir
Serves: 10 portions
Time: 2 hours
Egg Pasta
Yields 550-600 grams of dough
Ingredients
300 grams 00 Flour 11 egg yolks + 1 whole egg
Ragu
Yield: 1 qt
Ingredients
1 eggplant 12 oz mushrooms 1 yellow onion 2 tbsp. tomato paste 4 oz sun-dried tomatoes: sliced thin 2 qts bone broth 1 bundle thyme 4 sprigs of rosemary 6 cloves garlic, minced 16 oz red wine
Instructions
To make the pasta, place flour in bowl, create well in the middle of the flour, and add eggs inside the well. Take a fork and whisk eggs into flour. Once it comes together, pour onto clean work surface and knead by hand for 5 minutes. Wrap and rest
This Article was originally published on One Hope Wine
