We had a semi Italian night as the cuisine was based on traditional dishes, but had a twist. I had made some meatballs (one of the few things I can cook) and froze them. Mike gave them the twist.
Garganzola Ravoli swimming in slow cooked meatball tomato sauce cooked overnight in a slow cooker and kept warm all day. The sauce consisted of bacon, garlic, basil, tomato sauce and paste. The dish was then topped off with 30 month aged parmigiana regiano. This was paired with a 2006 Cline Heritage Zinfandel from the Contra Costa county.
The initial taste was a dominating bacon flavor, I had assumed, from the slow cooking. Yet, when you had ravioli and sauce in equal you had a perfect medley of flavors.
We paired this meal with the 2006 Cline Heritage Zinfandel, which to our surprise felt a bit weak against this meal. In the past, we have had this wine paired with salad when it becomes much more robust and bold flavor. With this heavy dish, it was a pleasant taste. Less alcohol than normal and the sweetness died down.
This is some serious comfort food. A meal best saved for the long cold winter nights.
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