White Wine and Mary Berry’s Cream Ragù: A Match Made in Culinary Heaven

White wine and cream are two ingredients that have been used in cooking for centuries. From classic French dishes like Coquilles Saint-Jacques, to Italian pasta sauces like Alfredo, white wine and cream have always been a culinary match made in heaven. However, the addition of Mary Berry’s cream ragù recipe takes this pairing to a whole new level of deliciousness.

Mary Berry, an English food writer and television presenter, is known for her love of classic dishes and her ability to simplify complex recipes for the home cook. Her cream ragù recipe is a prime example of this. Made with ground beef, pancetta, onion, garlic, tomatoes, and a splash of white wine, this hearty sauce is finished off with a generous dollop of double cream to add richness and depth of flavor.

Pairing this creamy ragù with a glass of white wine is the perfect way to enhance the dish’s savory and slightly sweet flavors. A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio is an ideal match. The acidity in the wine helps to cut through the richness of the cream, while its fresh flavors complement the dish’s tomato-based sauce.

When it comes to preparing this dish, the key is to take your time. Mary Berry’s recipe calls for simmering the ragù for an hour and a half, allowing the flavors to meld together and create a rich, velvety sauce. This slow cooking process is well worth the wait, as it results in a deeply flavorful and satisfying dish that is perfect for chilly nights.

To pair the dish with a glass of white wine, choose a bottle that is dry, light-bodied, and aromatic. A Sauvignon Blanc from New Zealand or a Pinot Grigio from Italy would be excellent choices. These wines have bright, fruity flavors and a zesty acidity that will cleanse the palate between bites of the rich and creamy ragù.

The beauty of Mary Berry’s cream ragù recipe is that it is versatile, and can be served with a variety of pasta shapes. Spaghetti or linguine are classic choices, but penne or fusilli would work well too. Be sure to choose a pasta shape that will hold the sauce well, allowing every bite to be coated in creamy goodness.

When it comes to serving the dish, a sprinkle of freshly grated Parmesan cheese and a few torn basil leaves are the perfect finishing touches. Serve the meal with a glass of chilled white wine, and you have a match made in culinary heaven.

In conclusion, white wine and cream are a classic culinary pairing that has never gone out of style. Mary Berry’s cream ragù recipe takes this pairing to new heights, with its robust flavors and velvety texture. By pairing this dish with a crisp, dry white wine, you can elevate the flavors even further and create a memorable meal that is sure to impress. So, the next time you’re looking for a comforting and satisfying meal, try making Mary Berry’s cream ragù and pairing it with a glass of your favorite white wine. You won’t be disappointed.

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