Wine and food pairing: Pasta Bolognese

Originating from the city of Bologna in Italy, the recipe for pasta alla bolognese, or "ragù alla bolognese", is a staple of Italian cuisine. This flavorful sauce is prepared by simmering ground meat with onions, carrots, celery, red wine, tomatoes and aromatic herbs, to create a rich, creamy sauce that coats the pasta perfectly.

Here are a few food and wine pairing suggestions with French wines for an exceptional taste experience.

A red Côtes du Rhône, with its aromas of red fruits, spices and garrigue, brings beautiful richness and depth to pasta Bolognese. Its balanced structure and supple tannins make it an ideal companion for this comforting dish. The Côtes du Rhône from Domaine Pique-Basse or those from domaine Usseglio are great choices.

A Bourgogne Pinot Noir, with its aromas of cherry, raspberry and earthy notes, offers elegance and finesse that perfectly complement the Bolognese sauce. Its freshness and acidity bring a lovely balance to this hearty dish. A Mercurey from domaine Gouffier or a Burgundy from domaine Chantal Lescure are an excellent choice.

A Languedoc red wine made from the Syrah grape, with its aromas of black fruit, licorice and spice, offers a power and intensity that pairs well with the richness of the Bolognese sauce. Its robust structure and lingering finish make it a bold choice for this dish. The Griottiers du Mas de la Seranne or the Carlines du Mas Haut-buis are good partners for this dish