' MacLeod Family Vineyard - MacLeod Merlot Cook Off

Bucatini with Meat Sauce, Honorable Mention, Merlot Cook Off

Bucatini with Meat Sauce, Honorable Mention, Merlot Cook Off

Recipe by Kay, San Ramon, CA.

At a Glance

Serves: 4-6 Servings


A rich red meat sauce made to serve over Bucatini or other pasta.  Kitchen fills with aroma of cinnamon and spice as this cooks down.  Suprising compliment of cinnamon  and fennel makes this a unique sauce to try on family night with your favorite pasta.  Merlot wine adds a richness to the sauce.


3 Tbl olive oil

1 med onion, chopped

2 cloves garlic, minced

1/2 C chopped celery

1/2 C minced carrot

1 lb ground beef (or elk)

1 16 oz can diced tomatoes, undrained

1 6 oz can tomato paste

1 C MacLeod Merlot

1/2 tsp crushed red pepper flakes

1 Tbl Italian seasoning

1 Tbl dried parsley flakes

1 tsp sea salt

1/2 tsp pepper

1 Tbl ground fennel (alt: crushed fennel seeds)

1/2 tsp cinnamon

1 Tbl sugar

1 tsp dried basil leaves

2 slices bacon, cooked and crumble

1 lb buatini or other pasta

1 C grated Pecorino Romano cheese


In large skillet or dutch oven, heat oil over medium heat and stir in onion, garlic, celery and carrot until tender

Add ground beef and cook until browned.  

Add remaining ingredients and bring to boil.  Reduce heat to low and simmer until sauce thickens, about 2 hours. Stir occasionally.

Cook pasta.

Serve meat sauce over pasta, garnish with Pecorion Romano cheese

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