Bolognese Sauce



2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, grated
1 stalk celery, minced
2 large carrots, finely grated
1 pound ground lean beef
salt and pepper to taste
1 cup Ungrapeful Winery Pomi D’oro
1/2 cup whole milk
pinch of nutmeg
1 bay leaf
1 can 20-oz San Marzano tomatoes, diced
1 pound tagliatelle, cooked


In a Dutch oven, heat butter and olive oil over medium heat. Add the onion and saute until translucent. Add celery and carrots. Saute for an additional 2 minutes. Add ground beef and break down large clumps as you stir. Cook until brown. Add Ungrapeful Winery Pomi D’oro. Simmer until reduced by half. Add tomatoes, milk, bay leaf and nutmeg and stir until thoroughly mixed. Reduce heat to low. Simmer uncovered for at least 3 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper. Serve over cooked pasta and top generously with freshly grated Parmesan cheese.

Wild Mushroom Linguine

Wild Mushroom Linguine


1 (16-ounce) package linguine
1 pound fresh wild mushrooms (maitake, shiitake, oyster, etc)
2 tablespoons butter
2 cloves garlic, peeled and halved
2 tablespoons olive oil
1/2 cup Ungrapeful Winery No More Tears
1/2 cup chicken broth
1 cup cream
1/4 teaspoon nutmeg
2 tablespoons chopped parsley
2 teaspoons lemon juice
salt and pepper to taste
1 teaspoons thyme 
2 tablespoons pine nuts


Preheat oven to 400F. Clean mushrooms with a damp cloth and cut into slightly bigger than bite size pieces since mushrooms shrink when cooked. Toss mushrooms and garlic with olive oil. Season with salt, pepper and thyme. Place in one layer in an oven safe pan. Roast uncovered for 40 minutes.

Cook pasta according to package directions. Save 1/2 cup pasta cooking water. Drain cooked pasta. Set aside.

Set pan with cooked mushroom on medium high heat. Be careful, pan handles will be hot. Use potholder to hold pan, if needed. Add butter and pine nuts. Deglaze with Ungrapeful Winery No More Tears. Simmer until reduced by half. Add cream and nutmeg. Simmer until sauce thickens. Remove from heat. Add in parsley, lemon juice and adjust seasoning with salt and pepper to taste.

Add drained pasta to sauce; tossing gently to coat the pasta. Add pasta water if sauce seems too thick.

Place pasta in a serving bowl or on individual plates. Spoon any mushrooms left in the pan over the top.


Limited Specialty Wines


Small batch run of two absolutely flavorful wines will be available at the main winery until supplies last. Pomi D’oro is a buttery light white wine, tomato finish with a mild kick. No More Tears gives you all the flavor and aroma of sweet onion without smelly fingers and teary eyes. Stay tuned for recipes using these wines in the new few weeks. We would love to hear about what you come up with too!


Mandy’s Candies


Amanda has been making chocolates since she was a child. She used to sell them to raise money to go to church camp. She is now making them for all of us to enjoy. These pretty and tasty treats are NOW AVAILABLE at the winery storefront.


These would be a great addition to your Easter basket!!! Come see us today.