In the Kitchen In the Kitchen
Tuna Bolognese
Chef Gia Passalqua pairs her Tuna Bolognese with our Frei Brothers Dry Creek Valley Merlot. Here, Gia let her imagination and her palate roam a little farther afield, blending her Italian heritage with Sonoma County's nearby seacoast. Serves five.
Tuna Bolognese
Ingredients
- 1 bottle of Frei Brothers Reserve Dry Creek Valley Merlot
- 2 lbs fresh tuna, cut into large chunks
- 8 oz pancetta, cut into chunks
- 3 tbsp olive oil
- 1 medium carrot, finely diced
- 2 yellow onions, finely diced
- 8 cloves garlic, finely chopped
- 1 bay leaf
- One 28-oz can whole peeled tomatoes
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 lb Pappardelle pasta
- 2 tbsp butter
Instructions
In a food processor, pulse the tuna and pancetta until coarsely ground. Place olive oil, onion, garlic and carrot in a heavy-bottomed pot. Turn heat to medium and cook slowly until onion is translucent, approximately 10 minutes. Add the tuna and pancetta mixture, plus salt. Turn heat to medium high. Stir and cook for 10 minutes. Add the Merlot, bay leaf and black pepper and cook until liquid evaporates, about 20 minutes. Next, add the tomatoes with their juice and turn heat down to medium low. Simmer uncovered for an hour. Add salt and pepper, to taste.
Prepare the Pappardelle pasta according to the instructions on the package. Drain the pasta in a colander reserving ¼ cup pasta ater. Turn the sauce on high heat, add the reserved pasta water and the butter, and stir. Add the pasta to the pan and continue cooking for 30 seconds. Serve immediately.
