The Pasta And Wine That Pair Perfectly With Bolognese Sauce

Bolognese sauce, a rich and hearty meat-based sauce from Bologna, Italy, is best complemented by pasta that can hold up to its robust flavors. Traditionally, tagliatelle is the pasta of choice. This long, flat noodle provides ample surface area to capture the sauce's meaty goodness, ensuring each bite is flavorful. If tagliatelle isn't available, pappardelle or fettuccine are excellent alternatives, offering a similar texture and capacity to absorb the sauce's richness. When it comes to wine pairing, a hearty red wine with balanced acidity and tannins complements the depth of Bolognese sauce beautifully. A classic choice is a Sangiovese-based wine, such as Chianti or Brunello di Montalcino, which originates from the same region as the dish and shares a natural affinity with it. The wine's acidity cuts through the sauce's richness, while its tannins enhance the savory meat flavors. Alternatively, a Barbera or a Montepulciano d'Abruzzo also pairs well, offering fruity notes that harmonize with the sauce's tomato base. Together, these combinations of pasta and wine elevate the dining experience, highlighting the traditional and comforting nature of Bolognese sauce.