Dado e Tratto Rosso

Tested and approved with our spaghetti and 3 day ragu by our supper club guests, this is the perfect wine for most Italian dishes so best to keep a bottle on the go at all times. Sustainably produced with flavours of cherry, dark fruit and a hint of black pepper at the end, the bright acidity works with even the richest dish you can throw at it whilst the Merlot grape takes the edge off and makes it ideal to drink by itself too.

#HPW0032

Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x

What’s In The Bottle

How To Enjoy BEST

Unleash Your Inner Chef

A Playlist To Set The Mood

What to Watch

Stats

The knowledge you need to become the expert

Colour > Red

Producer > Cantina Cortecchia

Country > Italy

Region > Emilia-Romagna

Vintage > 2020

Grapes > Sangiovese, Merlot

Farming > Organic

ABV > 12%

Size > 750ml

Serve

Our top tips to get the most out of this bottle

🌡️ > Serve at room temperature (on the colder side)

🍷 > Decant into a carafe then into your glass

😋 > Flavours of cherry, dark fruit, black pepper

🍕 > Try with pizza

🥳 > Versatile easy drinking table wine for any occasion

📅 > Best enjoyed now!

Eat

Try the recipe we created to pair perfectly with this wine

3-Day Ragu

Our 3 day ragu is the ultimate comfort food. With a little effort and a lot of time, you can recreate this authentic Italian classic at home.
Leaving out on the stove overnight is safe for a number of reasons. The long cooking times and residual heat combined with the acidic tomato sauce essentially pickles and preserves the meat.
We first served this at our supper club but it is a regular in our house each week. We make a big pot of it, divide up and freeze. Such a great go-to when we’re feeling lazy.
We love to go one step further and make our own pasta but dried works perfectly well. Good luck!

Ingredients

250g Beef mince

250g Pork mince

2 x 400g Can peeled plum tomatoes

1 Tube tomato puree

1 Carrot

2 Celery Sticks

1 Red onion

4 Cloves of garlic

2 tbsps mixed Italian herbs

Method

Fry the mince together in a pan until coloured all over, take out and drain the fat off.

Finely chop all the vegetables and with a little olive olive, gently cook down for at least 5 minutes.

Add the minced garlic and meat and stir to combine.

Add the cans of tomatoes (fill each can up with water after emptying and add back in to capture all the tomato and add enough liquid into the pan). Add the puree and herbs.

Simmer gently covered for at least 4 hours, stirring occasionally. Turn the hob off, cover and leave on the hob overnight.

The following morning, turn the hob back on and simmer all day (adding liquid if required).

Repeat the following day, starting the cooking process at least 5 hours before you plan to eat, seasoning to taste. (don’t season at the start). Serve with pasta, tagliatelle is best.