steak,texas wine, wine trails

pasta tuscany
a texas wine trails recipe

By: Thomas M. Ciesla
Originally published in Touring Texas Wineries; Thomas & Regina Ciesla,1998
ISBN #:0-88415-376-2. This is a revised version.

Preparation time: 2 hours
Serves: 6

This hearty pasta dish could serve as a meal all of its own, but it also pairs well with meat or chicken entrees. An added benefit -- while the ingredients are simmering, the house is filled with a fantastic aroma that makes everyone' stomach growl.


  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 sprigs of fresh rosemary, finely chopped
  • 1/4 cup of Italian parsley, chopped
  • 1 celery stalk, diced
  • 2 carrots, diced
  • 3 tablespoons of butter
  • 4 ounces of ground beef
  • 4 ounces of ground pork
  • 2 links of sweet Italian sausage (skins removed) or 4 ounces of ground sausage
  • 1 cup Becker Chardonnay
  • 1/2 cup of flour
  • 1 28-ounce can of whole tomatoes (puree in advance)
  • 2 cups of water
  • 1 chicken bullion cube
  • 1 small can green peas
  • 1 pound of green and white fettucini
  • 2 tablespoons of olive oil
  • 1 cup of Parmesan cheese
  • 1 can of beef broth


Combine the onion, garlic, rosemary, parsley, celery and carrots in a large saucepan with butter and simmer to soften. In another large saucepan, combine the the beef, pork and Italian sausage and saute until brown. Add 1/2 can of beef broth and continue to simmer until cooked.

Combine meat mixture with vegetable mixture, pour in Chardonnay and allow to simmer for 10 minutes. Work flour in slowly, stirring to prevent clumping.

Add tomatoes, water and crumbled bullion cube (note: bullion can be solved in warmed 2 cups of water, then poured into mixture). Bring mixture to a boil, reduce to simmer, cover and cook for 1-1/2 hours. Stir occassionaly and add remainder of beef broth if necessary.

Cook pasta and drain and return to pot, add two tablespoons of olive oil, 1/2 cup of parmesan cheese and mix thoroughly. Add pasta in small amount to meat/vegetable mixture unti desired consistency is achieved. Mix in peas as the last step, and warm mixture a few minutes to heat up the peas. Remainder of parmesan cheese can be spooned over served plates.

Wine: For white wine lovers, try Becker Chardonnay; red wine lovers -- try Pheasant Ridge Pinot Noir.