Spaghetti and Red Wine - THEGRAPE

Food & Wine Friday: Spaghetti and Red Wine

This Week In Food & Wine: Spaghetti and Red Wine

This Friday we’d like to get back to our bread and butter; posting simple food & wine pairings. One of our favorite dishes is spaghetti and red wine, and when made just right it’s comforting for all ages, at any time of the day and in all seasons. Of course you’d like to start by opening a bottle of wine as you prepare to cook this delicious meal so let’s talk grape juice! Naturally you’re probably thinking a red wine will work best and you’d be correct. We offer the following choices. Our first selection is for those of you who may prefer or would like to try a lighter red wine, while our second wine recommendation is for those of you who prefer a red with deeper, more complex flavors.

 

Louis Jadot Beaujolais-Villages red wine- THEGRAPELouis Jadot Beaujolais
-Villages ($10)

For those of you who’d like to try a lighter red wine we recommend the Grape Certified Silver Louis Jadot Beaujolais
-Villages, a deliciously, inexpensive wine, coming in around $10. The Gamay grapes are light and sweet, with hints of strawberry and other sweet red fruits. The lightness of this red wine balances well with the heavier flavors of the red [meat] sauce. Let the Louis Jadot Beaujolais
-Villages red wine breath for 30 – 45 minutes and you’ll notice a marked improvement between sips. As suggested to us by the winemaker, this red wine is meant to be enjoyed soon after purchase but can certainly be enjoyed up to 5 years after cellaring. You can find this delicious wine at most of your local stores including Trader Joe’s, Total Wine, BevMo, Costco & moreƒ.

 

2011 Caymus Vineyards Special Selection Cabernet Sauvignon - thegrape.comCaymus Vineyards Cabernet Sauvignon
 ($45)

For those of you who’d like to try a more complex red wine we recommend the Grape Certified Gold Caymus Vineyards Cabernet Sauvignon
, a deliciously, flavorful wine, coming in under $50. The cabernet sauvignon grapes are complex and full of flavor, with hints of blackberry and chocolate in this full-bodied cabernet. The lightness of this red wine balances well with the heavier flavors of the red [meat] sauce. Let the Caymus Vineyards Cabernet Sauvignon
 red wine breath for 45 – 60 minutes and you’ll notice a real improvement in the taste. As suggested to us by the winemaker, this red wine may be enjoyed soon after purchase but can certainly be enjoyed up to 5 years after cellaring. With any of our recommendations we suggest you buy (at least) two bottles so you can enjoy one tonight and cellar the other to enjoy several years from now. As part of the learning process with each of these selections, remember to take notes on the first bottle so you’ll have something to compare against when you decide to enjoy the second bottle!

Let’s get down to business! Hopefully you planned in advance and opened a bottle so you can enjoy a glass while you cook but if not do that first. With a prep & cook time of about 65 minutes, your wine will be ready for you when dinner is served. But first, we’d like to thank Food.com for sharing this amazing recipe. Time to cook!

 

Ingredients

  1. 2 lbs of your favorite sausage, preferably Italian (casings removed)
  2. 1 small onion, chopped (optional)
  3. 4 garlic cloves (minced)
  4. 1 (28 ounce) cans diced tomatoes
  5. 2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
  6. 2 cups water (for a long period of simmering for flavors to meld. If you don’t want to simmer it as long, add less)
  7. 3 teaspoons basil
  8. 2 teaspoons dried parsley flakes
  9. 1 1/2 teaspoons brown sugar
1 teaspoon salt
  10. 1/4-1/2 teaspoon crushed red pepper flakes
  11. 1/4 teaspoon fresh coarse ground black pepper
  12. 1/4 cup red wine (a good Cabernet!)

 

Cooking Directions

  1. In a large stockpot, brown Italian sausage, breaking up as you stir.
  2. Add onions and continue to cook, stirring occasionally until onions are softened.
  3. Add garlic, tomatoes, tomato paste, tomato sauce and water.
  4. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
  5. Stir well and barely bring to a boil.
  6. Stir in red wine.
  7. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
  8. Cook spaghetti according to package directions.
  9. Spoon sauce over drained spaghetti noodles and sprinkle with Parmesan cheese.

 

We hope you enjoyed this Friday’s food and wine pairing. We’re not only confident you’ll enjoy today’s Pasta and Wine Pairing but we’re also excited for you try the Grape Certified red wine recommendations. We would love to hear any suggestions on how we could better pair spaghetti and wine for you in the future! If you enjoyed this post please don’t forget to like it and join the discussion by leaving a rating and a comment below. Thanks and we’ll see you next week for another edition of Food & Wine Friday. Feel free to share your thoughts with us in the comments below and at www.thegrape.com. Thank you and Salute!

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