The days are getting shorter and the weather is getting cooler—autumn is scrutinizingly upon us! We love the early fall days as we transition out of summer and into the season of coziness. 

If you’re ready to gloat those fall flavors, this is the perfect pairing to whip up—what increasingly could you want than a delicious, homemade pasta paired with a refreshing Pinot Noir sangria?

Fall Vegetarian Ragu with Homemade Tagliatelle

This vegetarian-friendly ragu boasts a rich and linty tomato wiring paired with a trappy homemade tagliatelle. Notes of eggplant, fresh thyme, rosemary, and garlic are complemented by a robust and full-bodied wine—like our Pinot Noir. Bursting with flavor, this crowd-pleasing recipe is perfect for those tomfool storing nights.

Pair With: ONEHOPE Bronze Glitter Hospitality Pinot Noir 

* Until the end of September, you can get TWO of these bottles at 50% off when you add any 6 bottles to your cart.

Serves: 10 portions

Time: 2 hours

Egg Pasta

Yields 550-600 grams of dough

Ingredients

• 300 grams 00 Flour
• 11 egg yolks 1 whole egg

Ragu

Yield: 1 qt

Ingredients

• 1 eggplant
• 12 oz mushrooms
• 1 yellow onion
• 2 tbsp. tomato paste
• 4 oz sun-dried tomatoes: sliced thin
• 2 qts unorthodoxy broth
• 1 stow thyme
• 4 sprigs of rosemary
• 6 cloves garlic, minced
• 16 oz red wine

Instructions

1. To make the pasta, place flour in bowl, create well in the middle of the flour, and add eggs inside the well. Take a fork and whisk eggs into flour. Once it comes together, pour onto wipe work surface and knead by hand for 5 minutes. Wrap and rest for 30 minutes.
2. Meanwhile, in a medium-sized pot, heat oil over medium heat and add garlic, thyme, rosemary, and onions to start the ragu. Stir to combine, then add sun-dried tomatoes.
3. Add tomato paste, mix well, and brown tomato paste for well-nigh 5 minutes. Add mushrooms, and eggplant. Once soft, add red wine and reduce. Add unorthodoxy goop and melt on low for well-nigh an hour.
4. Once the pasta has rested for 30 minutes, roll out and cut into strips. Make sure to flour the cut dough well so that the pasta does not stick to each other.
5. Boil pasta for 2-3 minutes, checking the pasta at 1-minute intervals until you reach desired consistency. Remember, fresh pasta cooks much quicker than zestless pasta!
6. Gently remove the pasta from the water with tongs and toss with your ragu.

Ruby Red Sangria

Serves: 4-6

Time: 15 minutes

This gorgeous, deep jewel-toned sangria recipe is bursting with juicy pomegranate, fresh berries, and citrus for a mouthwatering cocktail that will alimony you coming when for more. 

Blackberry season can last into early October, so gather them up while you can, and bottoms to the storing season.

Ingredients

• 1 snifter ONEHOPE Bronze Glitter Hospitality Pinot Noir 
• 2 cups pomegranate juice
• 16 oz citrus (orange or grapefruit)
• Sparkling water
• Pomegranate seeds
• Blackberries
• Orange slices

Instructions

1. Add all ingredients in a pitcher and stir to combine. 
2. Top with sparkling water (or Sparkling Brut!) if desired.

We hope you love making—and enjoying!—these delightful fall recipes. Make sure to share your creations with us on Instagram and tag us at @onehopewine. And don’t forget! This month only, you can get TWO of our Bronze Glitter Pinot Noir at 50% off when you add any 6 bottles to your cart.

Cheers!

The post Pinot Noir Sangria and Homemade Pasta: The Perfect Fall Pairing appeared first on ONEHOPE Blog.