This Wine Wednesday we’re celebrating a classic Italian red table wine, and to pair with it, the perfect meat sauce. Check out the Thirsty Girl recipe for a Classic Bologenese Sauce (throwing a little Italian flair in there) perfect for an easy weeknight dinner.
Aglianico Campole, Alois 2009, Italy
To find this wine in your area, check out Wine Searcher.
A rustic Aglianico with grip. Roughened chewy flavors of dark plums and wild herbs combine with food-welcoming acidity. A dust-laden finish commands the palate making this wine ideal for fans of Italian country wine. Perfect for hearty pastas with fresh ricotta and pizza topped with gamey meats. Alois’s Aglianico is grown on the volcanic based soils in the foothills of Campania’s Caiatini mountains, in the shadow of Mount Vesuvious. This wine was vinified in stainless steel tanks and has no oak contact. Sustainable and biodynamic.
1 lb. ground sirloin or chuck, lean but not too lean (about 85%)
Half a head of garlic, minced
Dried oregano (pinch)
Red pepper flakes, crushed (pinch)
Half bottle of red wine (dry), can use the half of the bottle you don’t drink from above
1 28 oz can of tomatoes (preferably San Marzano)
Over medium heat in a large skillet heat oil. Brown meat and break up with a wooden spoon. Stir in garlic and herbs and cook until fragrant. Add tomato paste and stir. Add wine to deglaze and scrape bottom of the pan. Add tomatoes and bring to a boil. Simmer for 20 minutes on low heat.
Return heat to medium, add nutmeg, cream, cheese and basil (all desired amounts based on taste). These elements can also be omitted if preferred.
Serve over fresh or dried pasta or in a sturdy hoagie roll.