The Perfect Autumn Pairing: Sausage Ragu with Barbera d'Asti

As the days get shorter and the evenings grow cooler, there’s nothing quite as comforting as a rich, slow-cooked ragu.

This month, we've found the perfect partner for this hearty dish: a Barbera from the Monferrato hills of Piedmont, Italy. We’re pairing a classic Sausage and Red Wine Ragu with the exceptional Tenuta Il Cascinone Crocera Barbera d'Asti Superiore 2021. This isn't just a meal; it's an experience that captures the essence of a cosy autumn evening.

The Wine: Tenuta Il Cascinone Crocera Barbera d'Asti Superiore 2021

This Barbera is a perfect, juicy red that over-delivers on flavour and complexity. With a deep ruby red colour, it offers aromas of ripe black cherry, damson, and a hint of toasty spice. On the palate, it’s rich and full-flavoured, with notes of plum, sour cherry, and a surprising touch of dark chocolate on the finish.

What makes this wine such a fantastic partner for the ragu? The wine's juicy acidity cuts through the richness of the sausage and the tomato-based sauce, while its robust fruit and spicy notes complement the savoury depth of the dish. This is a wine that is substantial without being too heavy, making it a delightful choice for a rich, slow-cooked meal like this one.

The Dish: Sausage and Red Wine Ragu with Pappardelle

'Ragu' might sound intimidating, but it's a simple, rustic dish that’s easy to master and perfect for a relaxed weekend meal. This recipe uses sausage meat to create a flavourful sauce that pairs beautifully with the wine's bold character.

Note: The recipe below serves 2. To serve 4, simply double all the ingredient amounts.

Ingredients:
* 1 tbsp olive oil
* ½ medium white onion, finely diced
* 1 carrot, finely diced
* 1 celery stick, finely diced
* 1 clove garlic, minced
* 225g Italian sausage meat, casings removed
* 30ml (⅛ cup) dry red wine
* 1 tbsp tomato purée
* 1x 400g tin of chopped tomatoes
* ½ sprig of fresh rosemary
* ½ sprig of fresh basil
* Salt and pepper, to taste
* 200g dried pappardelle pasta
* Freshly grated Parmesan cheese, for serving

Instructions:

Add a drizzle of olive oil to a large frying pan or pot over a medium heat. Add the onion, carrot, and celery, and fry until they soften and begin to brown, about 8-9 minutes. Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high. Add the sausage meat, breaking it up with a wooden spoon. Cook until browned and caramelised in places. This step adds a lot of flavour, so don't rush it!
Stir in the tomato purée and cook for a minute.
Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer until the wine has reduced by about half.
Add the tinned tomatoes, rosemary, and basil. Bring the sauce to a simmer, then reduce the heat to low. Cover and simmer for at least 30 minutes, or up to an hour, to allow the flavours to meld and the sauce to thicken. Season with salt and pepper to your liking.
While the sauce is simmering, cook the pappardelle according to the packet instructions.
Once the pasta is cooked, drain it and add it directly to the pot with the ragu. Toss to combine.
Serve immediately in bowls, topped with a generous sprinkle of freshly grated Parmesan cheese.