When meat sauce meets the right wine

Meat ragù is one of the cornerstones of Italian cuisine and finds its highest expression in iconic dishes such as tagliatelle al ragù alla bolognese, oven-baked lasagna, pappardelle with wild boar, or maccheroni with Neapolitan ragù. These are long, rich preparations in which the meat slowly cooks and blends with the sauce, requiring well-structured red wines capable of sustaining the intensity of the dish and accompanying its succulence without overpowering its aromas.

For this reason, the best pairings often come from the same regions where these dishes originate: Sangiovese from Emilia-Romagna and Tuscany with tagliatelle al ragù or pappardelle, Piedmont Barbera with pasta served with rich meat sauces, Montepulciano d’Abruzzo with lasagna and timbales, and the more structured reds from the South, such as Aglianico or Nero d’Avola, which are perfect for more intense and spiced ragù. Wines with good acidity and balanced tannins, ideal for enhancing the depth and complexity of one of the most beloved sauces in Italian tradition.

Chianti Classico DOCG Riserva 2023 Banfi

Montepulciano d'Abruzzo DOC 2025 Fantini Farnese

Cannonau di Sardegna DOC 2023 Antonella Corda

Langhe DOC Nebbiolo 2023 Alberto Ballarin

Barbera d'Alba DOC Superiore Much 2022 Prinsi

Langhe DOC Dolcetto Ancum 2023 Borgogno

Rosso di Montalcino DOC 2023 San Polo

Rosso di Montalcino DOC 2023 Rabissi

Rosso di Montalcino DOC Campo ai Sassi 2024 Frescobaldi

Barbera d'Asti Superiore DOCG 2019 Ricossa

Cannonau di Sardegna DOC Èrema 2023 Siddùra

Irpinia DOC Aglianico Le Campore 1870 2022 Rocca del Principe

Rosso di Montalcino DOC 2022 Croce di Mezzo

Montepulciano d'Abruzzo DOC Rubiolo 2024 Orlandi Contucci Ponno

Montepulciano d'Abruzzo DOC Chronicon 2023 Zaccagnini

Irpinia DOC Aglianico Corte di Giso 2019 Terredora

Barbera d'Asti DOCG Surì 2024 Villa Giada

Romagna Sangiovese DOP Dado 2018 Enio Ottaviani

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