Vivacious Janine Steyn has been part of the team at Cederberg Wines’ 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.
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.
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