2021 Lark Hill Dark Horse Sangiovese & Bolognese

This week Peter and Tony crack open a bottle of @larkhillwine 2021 Dark Horse Vineyard Sangiovese. TK recommends pairing it with bolognese or lasagne.

Bolognese Sauce
Prep Time: 30 minutes | Cook Time: 4 hours | Servings: Yield: 8
Ingredients:
1 tablespoon olive oil
2 tablespoons butter
1 large onion, finely chopped
2 large carrots, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, chopped
1.5kg lean beef mince
Salt
1 small tin (375ml) Crushed tomatoes
1 tbs sugar
2 tbs tomato paste
1lt beef stock

Directions:
Heat olive oil and butter in a heavy base pot, over medium high heat, until the butter is melted. Add onion, carrots, and celery, and sauté until softened no colour. Add garlic and sauté for 30 secs, until fragrant.
Add you mice & season with salt breaking lumps with a wooden spoon.
Add the tomato paste , sugar and cook for 1min..... then add the crushed tomatoes to the pan, add your stock scraping all the browned bits stuck to the bottom.
Bring to a boil and then lower the heat to a simmer.
Cover and cook, stirring occasionally, until the liquids have reduced and the sauce is thick.
Note : If you would like to try something SUPER special, replace your mince with VEAL SHIN meat. 1.5-2kgs. Trim it up, seal in in a heavy based pan so its golden brown on each side, then add it to the “sauce” and bake in the oven for 3-4hrs at 160 degrees or until the meat is SUPER tender. Once its cooked remove it from the oven and run a fork through the meat, it should break up into super tender rich chunks of goodness!!
Season it liberally with salt & pepper, good Parmesan, fresh chopped tomatoes & basil, chives or parsley.