30 Minute Recipes

Spaghetti Bolognese

An easy and delicious comfort food. Makes enough for a crowd, or tasty leftovers!

Pair with: THE Cab, Lodi

Serves 8


  • ½ cup olive oil
  • 1 cup grated carrots
  • 1 cup celery
  • 1 large red onion, diced
  • 2 pounds ground beef
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 1 can tomato paste (6 oz)
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 2 tablespoons Worcestershire
  • 2 cans whole tomatoes (28 oz total)
  • ¾ cup milk
  • Salt and pepper, to taste
  • 1 package of your favorite pasta


Heat olive oil in a large pot over medium heat. Add carrots, celery and onions and cook, stirring regularly, for 3 minutes. Add ground beef and cook for a few minutes, incorporating meat and vegetables, until brown. Add oregano and basil, stir to combine.

Make a well in the center of the ground beef mixture, add in tomato paste. Once combined, add in garlic and stir again.

Make a well in the center of the ground beef mixture again and add red wine. Stir together. Add Worcestershire sauce, canned tomatoes and milk, then stir again. Season with salt and pepper to taste. Allow to simmer while you prepare your favorite pasta according to the package directions.

Serve Bolognese sauce over pasta with a glass of THE Cab.

Note: You can allow Bolognese sauce to simmer for up to two hours, but also delicious right away!

Chicken Ramen

Bringing sophistication to your everyday top ramen, this recipe is just as good as takeout!

Pair with: THE Blanc, Lodi

Serves 4


  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 1 teaspoon ground ginger
  • 4 garlic cloves, finely minced
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon fish sauce
  • ½ cup low sodium soy sauce
  • ¼ cup rice vinegar
  • 1 cup shiitake mushrooms, cleaned and thinly sliced
  • ½ pound baby bok choy, sliced into quarters, lengthwise
  • 1 pound boneless, skinless chicken thighs
  • 4 cups low sodium chicken broth
  • 1 cup water
  • 4 packages top ramen, seasoning discarded

Additional toppings (optional)

  • Sliced green onion
  • Cilantro
  • Lime wedges
  • Bean sprouts
  • hard boiled eggs, peeled and halved


Heat a large pot over medium high heat. Add the onion slices and sauté until they begin to soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2 minutes. Add the garlic and stir for about 30 seconds. Add ginger, chicken broth, water, soy sauce, rice vinegar, fish sauce and chili garlic sauce, stir to combine. Bring to a simmer.

When broth reaches a simmer, add chicken thighs, Simmer for 15-20 minutes, until chicken is cooked through. Remove chicken and shred it with two forks. Add it back into the broth with the bok choy and cook for 5 minutes. In the meantime, prepare the ramen noodles according to package directions. Drain ramen noodles and serve with broth poured over top. Garnish with your favorite ramen toppings and add-ins.

Enjoy this warming dish with a nice, chilled glass of THE Blanc.

Teriyaki Meatballs

These juicy, flavorful meatballs have a special touch of flair with teriyaki sauce, perfect for our fruit-forward Zinfandel.

Pair with: THE Zin, Lodi

Serves 4


  • 1 medium onion
  • 1 yellow pepper
  • 1 red pepper
  • ½ cup dry bread crumbs
  • ½ tsp ground ginger
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 1 lb. lean ground beef


  • ¼ cup vegetable oil
  • ¼ cup soy sauce
  • 3 tbsp honey
  • 2 tbsp vinegar
  • ¾ tsp garlic powder
  • ½ tsp ground ginger


Preheat oven to 325° F. Dice onions and peppers into small pieces and combine with bread crumbs, ginger, salt and pepper in a bowl. Add ground beef to the bowl and mix well. Shape into 1-inch meatballs and place on a greased baking dish.

Bake for 20 minutes, then remove and keep warm until serving.

Combine sauce ingredients in a blender, cover and process for 1 minute. Coat the meatballs with sauce and serve over rice. Enjoy with our mouthwatering THE Zin.

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