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Monthly Recipe

Kate's Pasta Bolognese:

This pairs perfectly with the Blue Oasis Docker Hill Pinot Noir and is a great comfort food. Proven to be a hit with the whole family and friends!

Yields about 2 cups of Sauce. Recommended to use 1.5 pounds of pasta as accompaniment. 

Bolognese Sauce(NOTE: Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.)


  • 2 medium onions, finely chopped
  • 4 celery ribs, finely chopped
  • 5 garlic cloves, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 1/4 pound pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped
  • 1 pound ground pork (not lean)
  • 1 (6-ounce) can tomato paste
  • 1 cup whole milk
  • 1 cup dry white wine
  • 1 cup water
  • 1 teaspoon fresh thyme leaves
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 pounds fresh pasta (recipe below)

  • Freshly grated parmigiano - reggiano cheese at the table


  1. Put the oil, chopped onion, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
  2. Add pancetta and pork, cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
  3. Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.
  4. Toss with cooked drained pasta, adding the tablespoon of olive oil, and serve with freshly grated Parmesan on the side.



  • 1 pound of whole wheat King Arthur flour
  • 5 eggs
  • water as needed


  1. Combine flour and eggs using your hands adding drops of water as necessary if it becomes too dry.
  2. Form into a small loaf of bread, cover with a kitchen towel and let it rise (preferably in a shaded area of the kitchen).
  3. Cut into 1 inch slices width-wise.
  4. Using a pasta machine thin each slice to your desired thickness (I recommend a 5), sprinkling flour on each side of the slices after each time through the machine.
  5. Put the slices through the thicker noodle roller of the pasta maker.
  6. Dry the pasta and then cook in boiling water with 1.5 tablespoons of olive oil.