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Our ragù and meatball recipes

13 May 2020

In relation to the launch of our Virtual Wine Tours and Tastings, let us take the opportunity to share our recipes for two dishes that we like to serve together with our red wines. These dishes are easy for you to prepare at home (it only takes a bit of time and patience).

Don’t forget that you can find Alessia’s cookie recipe to pair with the Vin Santo here.

Ragù (to use as a pasta sauce or eat on a slice of bread)


  • 3 kg minced beef (or mixed with 30% minced pork meat)
  • 2 carrots
  • 2 celery sticks
  • 1 onion
  • 1 bottle of red wine
  • 1 can of tomato pulp (690 gr)
  • salt
  • pepper
  • olive oil

Sauté the carrots, celery, and onion in a big pan with plenty of olive oil until browned. Add the minced meat and stir it with a wooden spoon until the meat is thoroughly browned. Add salt and pepper to taste.

Next, add a bottle of red wine and let it cook on high heat until the liquid evaporates. Add the tomato pulp and salt.

Cook the sauce for at least 3 hours and add water if necessary. Make sure the sauce is reduced at the end but not too liquid, it should be rich.

You can freeze it in cans.



  • 2 kg minced beef (or mixed with 30% minced pork meat)
  • 2 eggs
  • 100 gr grated Parmesan cheese
  • salt
  • pepper
  • breadcrumbs

Mix all the ingredients in a bowl, then add salt and pepper as you like.

Use the breadcrumbs to get a consistency that is suitable to roll the meatballs (the mix should be neither too dry nor too wet).

Take about a spoon-sized piece of the meat mixture and roll it with your hands until it forms a ball. Roll it then in the breadcrumbs and place it on a baking pan lined with aluminum foil.

Bake in the oven at 180° C (350° F) for approximately 15-20 minutes, depending on the oven, and, in any case, until they have a golden hue.

The raw meatballs can be frozen (first placed on a tray and set in a plastic bag) and later you may transfer the frozen meatballs directly into the oven to bake.