Skip to main content

Braised Pork Ragù over Pasta + Bruna Grimaldi Nebbiolo d'Alba 2017 #ItalianFWT


This month, I am hosting the Italian Food Wine Travel blogging group. I asked the #ItalianFWT  bloggers to share Italian wines with braised meats or stews. Perfect for these chilly winter months, right? You can read my invitation: here.

And if you are reading this early enough, feel free to join the group in a live Twitter chat on Saturday, February 6th at 8am Pacific time. Just follow the hashtag #ItalianFWT and be sure to add that to any tweets you post so we can see them. 

Here's what the bloggers are sharing for the theme...

In My Glass

Nebbiolo is one of my favorites grape varieties anyway, but it is on my table more often during the winter because it's usually rich, full-bodied, and has all of those food-friendly acids and tannins. This Bruna Grimaldi Nebbiolo d'Alba 2017 is a single-varietal produced from grapes located on the border of the Barolo region.

Since the early 1960s, Bruna Grimaldi, a small family-owned winery, has focused on producing terroir-driven wines with dedication to careful work in the vineyards and the winery and a fierce commitment to the environment. Bruna and her husband, Franco, have recently been joined by their children to represent the fourth generation of winemakers.

In the glass, this pours a pale garnet color with flecks of purple on the rim. On the nose it's intensely aromatic with notes of red fruits, violets, and spices. On the palate, the wine is silky and smooth with persistent yet subtle tannins. 

In My Bowl

Bruna Grimaldi Nebbiolo d'Alba 2017 is a savory wine that had me thinking of a pasta with a rich sauce. So, I landed on a long-braised Pork Ragù over pasta. It was perfect for a chilly January evening.

  • 1 Tablespoon olive oil
  • 2 to 2-1/2 pounds pork (I used boneless rib meat), cut into large chunks
  • 1 cup onion, peeled and diced
  • 6-8 cloves garlic, crushed
  • 1-1/2 cup broth (I used beef broth)
  • 1-1/2 cup red wine
  • bay leaves
  • 1 can (28-ounce) diced tomatoes or tomato sauce
  • freshly ground salt, as needed
  • freshly ground pepper, as needed
  • cooked pasta for serving (I used spaghetti)


Heat the oil in a large, Dutch oven. Stir in the garlic, then add the pork meat into the pot. Sear on each side for  3 to 5 minutes - until a nice brown begins to appear.

Add the onions and bay leaves to the pot. 

Pour in the broth and red wine. Bring to a boil. Then, reduce the heat to a simmer and cover. 

After an hour, stir in the canned tomatoes or tomato sauce. Bring the liquid to a boil again, then reduce the heat to a simmer and cover, again. Let the meat braise for another two to three hours - longer is fine, if you need to. Once the pork is tender. Use a fork to shred the meat slightly. Raise the heat to reduce the sauce to your desired thickness. 

Season to taste with salt and pepper.  Serve over pasta.

That's a wrap for our #ItalianFWT February event. We'll be back next month as Linda of My Full Wine Glass leads the discussion of Italian grapes grown outside of Italy. Stay tuned...


  1. I love savory wines and this Bruna Grimaldi sounds fantastic. For some reason I put pork in a 'delicate' flavored meat category and would have though Nebbiolo would overwhelm it but sounds like this was a great pairing. I always find inspiration on your blog!

    1. Thanks, Andrea. Appreciate you joining us this month! I always love your thoughtful pairings and wines you can get in Turkey!

  2. This dish sounds completely wonderful and I absolutely agree with you re. Nebbiolo with wintry braised dishes.

    I love this topic, btw, particularly because I really love braising season in general!

  3. I'm just beginning to appreciate braised meats so thank you for hosting this topic. Braising seems to change the meat into something else - a savory concoction just right for Italian reds.

  4. Thanks for hosting, Cam! Your pork ragout looks delicious and I just picked up pork at the grocery store today, so you know what will be on my dinner table this week! I've also been a longtime fan of Bruna Grimaldi wines.... great pairing!

  5. This looks positively scrumptious! Gabe and I are trying to reduce our meat intake but I'm keeping this recipe on hand for one of our special meals. Thanks again for hosting - great topic!

  6. It looks and sounds like the perfect winter meal. I know myhusband would love it. He's a pork lover! The wine sounds good too, and new to us.

  7. Well you've got Me this time Cam. Not at all familiar with Nebbiolo d'Alba! Thanks for the introduction to what sounds like a lovely bottle of wine.


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t