18/05/2026
Claire, from our Perth, team has paired the Singlefile Great Southern Cabernet Sauvignon Merlot with her take on a Tuscan classic, Sugo Bugiardo. Find the recipe below.
Ingredients
â…“ cup (80ml) extra virgin olive oil
3 celery stalks, finely chopped
1 large carrot, finely chopped
2 small onions, finely chopped
3 garlic cloves, crushed
½ bunch each rosemary and oregano leaves, finely chopped
1 bunch sage, leaves finely chopped
200-250g pork and fennel sausages, casings removed (2-4 sausages)
2 middle bacon rashers, trimmed and diced
½ tsp fennel seeds (optional)
700ml tomato passata (sugo)
½ cup (125ml) red wine
400g long pasta, (tagliatelle, linguine etc.)
shaved parmesan and basil leaves, to serve
Method
Heat oil in a large pan over medium heat. Cook celery, carrot and onion, stirring, for 12 minutes or until softened. Add garlic and herbs, and cook, stirring, for 2 minutes until fragrant.
Add sausage and bacon, and cook, breaking up the sausage meat with a spoon, for 2 minutes or until lightly browned. (If your sausages aren't very strongly flavoured, add fennel seeds to the pan with the meat.)
Add passata, wine and 1/2 cup (125ml) water and reduce heat to low. Simmer, stirring occasionally, for 25 minutes or until thick and reduced. Season with salt and pepper.
Meanwhile, bring a large pot of salted water to the boil and cook chosen pasta to al dente. Add a splash of the pasta cooking water to the sauce before draining pasta and tossing through sauce. Serve with parmesan and basil.
Let us know if you give this a try.
