Food & Wine Pairing - Australian red wine - June 2020 – Bottli

Food & Wine Pairing - Australian red wine - June 2020

This is one of the most commonly asked question when we speak about wine so we have decided to share with you one food&wine pairing per week to give you ideas and tips for your future meals.

BEAL & CO MERLOT 2013 // LASAGNA

Homemade lasagna is the best. It tastes nothing like the ones from the frozen food aisle.  It brings together all of the things we love in a good pasta dish: noodles, cheeses, fresh herbs and a delicious meat sauce. If you’ve never made lasagna before or haven’t found a good recipe, you have come to the right place. Well-paired with a red wine Beal & Co Merlot 2013 with aromas of spices, berry and dark stone fruits. On the pallet the aromas are met with darker berries and blue fruits. Savoury notes and lingering chalky tannins. Good ripe fruit flavours with neatly balanced texture. Balance fantastic, intensity well judged and fruit fairly fresh and not too jammy. Plums, prunes, warm mediterranean spices, barrel char with a long complex multilayered finish - full bodied.

THE RECIPE

LASAGNA RECIPE

 

 INGREDIENTS

1 pound sweet Italian sausage

¾ pound lean ground beef

½ cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

½ cup water

2 tablespoons white sugar

1 ½ teaspoons dried basil leaves

½ teaspoon fennel seeds

1 teaspoon Italian seasoning

1 ½ teaspoons salt, divided, or to taste

¼ teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

¾ pound mozzarella cheese, sliced

¾ cup grated Parmesan cheese

PREPARATION

Prep: 30 mins
Cook: 2 hrs 30 mins
Total: 3 hrs 15 mins
Servings: 12 

Step 1

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Step 2

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. 

Preheat oven to 375 degrees F (190 degrees C).

Step 3

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

 

Recipe by John Chandler

 

Enjoy !!