The days are getting shorter and the weather is getting cooler—autumn is almost 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 celebrate those fall flavors, this is the perfect pairing to whip up—what more 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 creamy tomato base paired with a beautiful 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 cool autumn nights.
Pair With: ONEHOPE Monterey County Reserve Pinot Noir
Serves: 10 portions
Time: 2 hours
Yields 550-600 grams of dough
- 300 grams 00 Flour
- 11 egg yolks + 1 whole egg
Yield: 1 qt
- 1 eggplant
- 12 oz mushrooms
- 1 yellow onion
- 2 tbsp. tomato paste
- 4 oz sun-dried tomatoes: sliced thin
- 2 qts bone broth
- 1 bundle thyme
- 4 sprigs of rosemary
- 6 cloves garlic, minced
- 16 oz red wine
- 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 clean work surface and knead by hand for 5 minutes. Wrap and rest for 30 minutes.
- 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.
- Add tomato paste, mix well, and brown tomato paste for about 5 minutes. Add mushrooms, and eggplant. Once soft, add red wine and reduce. Add bone broth and cook on low for about an hour.
- 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.
- 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 dried pasta!
- Gently remove the pasta from the water with tongs and toss with your ragu.
Ruby Red Sangria
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 keep you coming back for more.
Blackberry season can last into early October, so gather them up while you can, and cheers to the autumn season.
- 1 bottle ONEHOPE Monterey County Reserve Pinot Noir
- 2 cups pomegranate juice
- 16 oz citrus (orange or grapefruit)
- Sparkling water
- Pomegranate seeds
- Orange slices
- Add all ingredients in a pitcher and stir to combine.
- 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.