The very traditional Bolognese served at Pane e Vino is rich and delicious. Spaghetti tossed with homemade, slow cooked Bolognese sauce, generously dusted with parm, perfect. One of the reasons for the richness, we are told, is that Pane e Vino uses organic and free range meats--in this case beef and pork--in their preparation. According to Marcella Hazan in "The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eationg", the longer Ragù alla Bolognese cooks the better, and this version is cooked just right.
We enjoyed it with Tanca Farra, an interesting fruit and herb blend from Sardinia that went perfectly with the rich flavors of the Bolognese.
Pane e Vino is located at 17 Warren Street, just steps off King in the Upper King Design District. Look for the twinkling white lights.
