Wooldridge Creek Vineyard & Winery 2007  Malbec – Bolognese Pizza with Blue Cheese Sauce

2007 Malbec – Bolognese Pizza with Blue Cheese Sauce

2007  Malbec – Our first vintage Malbec has aromas of spicy dark ripe berries balanced by full tannins and bright acidity.

Bolognese Pizza Drizzled with Blue Cheese Sauce

1 parbaked pizza crust
2 bay leaves
1 Tbs olive oil
3 sprigs fresh or 1 tsp dried thyme
4 oz bacon, cut into ½” pieces
2 lbs ground beef
1 large onion, diced
2 c red wine
2 carrots, diced
2 c tomato paste
3 ribs celery, diced
2 tsp sugar
4-6 cloves garlic, minced
1 c freshly grated Parmesan cheese
4 anchovy filets, minced

Heat oil in a large sauce pan over medium high heat. Add cut bacon, and cook until the fat has rendered off and the bacon has browned. Lower heat to medium, then add the onions, carrots, and celery. Cook for 10 minutes, stirring frequently to prevent sticking and burning, until the vegetables have browned and started to break apart.

Add the garlic and anchovies, and cook for 1 minute, until aromatic.

Add the bay and thyme (if using fresh thyme, tie the sprigs together with a piece of twine to make them easier to pull out later. You can add the bay leaves to this bundle, too.), and the ground beef. Cook the beef until it starts to brown, approximately another 15 minutes.

Deglaze with the red wine by pouring half the amount into the pan, and stirring and scraping the bottom of the pot. Add the other half of the wine; let simmer until the liquid has reduced by half. Add the tomato paste and the sugar and stir everything together. Cook for another 4-5 minutes until thick. Take off the heat and stir in the Parmesan.

Spread as much of this sauce over the pizza crust as you need. (If you have sauce leftover, it freezes well.) Top with the blue cheese sauce (recipe below) and fresh cracked pepper. Bake at 400 degrees for 20-25 minutes.

Blue Cheese Sauce

4 ounces Rogue Creamery Blue Cheese
¼ c half and half

Combine the cheese and half and half in a small sauce pan over low heat. Whisk frequently to ensure the mixture is not burning or sticking. It is ready to use when smooth. Can also be drizzled over steamed vegetables or grilled steak if you have leftovers.