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    Notes - November 19, 2014

    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music


    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On this episode, Chris and Mark talk about Caliterra Tributo Single Vineyard Carménère 2011, Chapel Hill McLaren Vale Shiraz 2010, Kunde Estate Zinfandel 2012 and Veramonte Sauvignon Blanc 2013.

    Have a listen!




    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Bolognese with Pasta
    Serves 6-8

    Last year at this time we shared our classic Spaghetti and Meatballs dish. With practically the same ingredients, you can put together the other classic northern Italian sauce – Bolognese. This sauce works great with spaghetti and with short cut pasta like Penne or Gemelli.

    This dish is amazing with medium to full-bodied red wines (anytime we say it ‘needs food’, this is what we are talking about).

    If you have time, let this cook for longer than two hours, making sure to top up with beef broth or water if it becomes too thick.

    We make this sauce in bulk and freeze it away for future use.


    - 8 ounces Pancetta finely diced
    - 1 pound spicy Italian Sausage (links removed from their casing)
    - 1 pound lean ground beef
    - 2 medium carrots finely diced
    - 1 stalk celery finely diced
    - 1 medium onions diced
    - 2 large garlic cloves crushed and minced in kosher salt (see note below).
    - 1 cup red wine (use Casal Thaulero Sangiovese)
    - 2 cans 28 ounce size diced San Marzano tomatoes (or other quality canned diced Roma tomatoes)
    - 1-2 cups beef broth
    - 3 sprigs fresh thyme
    - 2 each bay leaves, fresh preferred
    - 3 sprigs fresh flat leaf parsley, additional chopped to sprinkle on top to finish
    - 1 2-3 cm rind of Parmegiano Reggiano
    - ½ teaspoon red pepper flakes
    - Salt and pepper to taste
    - 2 each 9 ounce packages of fresh pasta like Linguini or Fettuccini
    - Coarsely grated or shaved Parmegiano Reggiano


    In a large heavy pot brown the pancetta to a crisp, add the sausage and ground beef, cook on medium high heat until browned.

    Reduce to medium heat and add onions, garlic, carrots and celery, cooking until the onion is translucent.

    Add the wine to the pot and deglaze the bottom, scraping off any browned bits of meat. Cook until reduced by half.

    Add tomatoes, 1 cup of beef broth, herbs, cheese rind and pepper flakes. Simmer for 2 hours, stirring occasionally.

    In a large pot cook pasta to al dente as per packages instruction. Drain pasta and save 1 cup of pasta water. Return empty pasta pot to stove on medium heat and add the pasta water and 1-2 cups of Bolognese sauce, add pasta and toss to coat with the sauce.

    Serve pasta in individual bowls or on a family-style serving platter. Spoon remaining sauce over the pasta and garnish with parsley and cheese.

    Serve immediately.

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