Vivacious Janine Steyn has been part of the team at Cederberg Cellar's HQ for over a decade, where she is responsible for operations. In her free time she loves nothing more than hiking – and luckily finds herself living in the Cederberg, a hiker’s dream – as well as cooking, gardening and listening to music.
While Janine has a few favourite winter dishes, she especially enjoys making a Bolognese sauce with fresh, homemade pasta which she pairs with either the Ghost Corner Pinot Noir or the Cederberg Merlot-Shiraz.
Recipe: Bolognese sauce with fresh, homemade pasta
Ingredients
Serves 6
- 15 ml olive oil
- 2 onions, chopped
- 2 cloves of garlic, sliced
- 2 celery sticks, diced
- 3 carrots, peeled and diced
- 750 g extra lean free-range beef mince
- 250 ml red wine or beef stock
- 2-3 tins (400 g each) whole peeled tomatoes
- 1 tin (115 g) tomato paste
- 30 ml finely chopped basil
- 30 ml finely chopped origanum
- 15 ml sugar
- Salt and freshly ground black pepper
- 750 g fresh tagliatelle
- Fresh basil for garnishing
Method
- Heat the oil in a large pan or casserole and sauté the onion, celery, carrot and garlic until soft.
- Add the mince and stir-fry until it colours. Break any lumps in the meat up with a fork.
- Add the wine or stock, stir well and cook until the liquid has halved.
- Add the rest of the ingredients, bring to a boil, turn down the heat and simmer for about 1 hour for a flavourful sauce.
- Cook the fresh tagliatelle in boiling salted water until al dente (about 3 minutes). Drain and serve in heated bowls topped with the bolognese sauce and garnished with fresh basil leaves.