This recipe was created to give you a basic food pairing but above all a staring point for your own creative endeavor. There is however one key thing to remember about wine and food, there are no rules do whatever tastes great to you!!
Ingredients:
Ground Beef ¾ of a pound
Ground Pork ¾ of a pound
1 Large onion, chopped
1 Carrot, grated
1.5 cups corn (Fresh, Frozen, Canned)
4 Cloves of Garlic, chopped
Half a package of fresh oregano
796 ml can diced tomatoes,
1 small can tomato paste
10-15 Cherry or small Cocktail tomatoes, halved (available fresh in Calgary in March)
¼- ½ cup of Echeverria Reserva Carmenere
Black Pepper
Cayenne Pepper
Half a Package of dried pasta any style you like.
Instructions: start by making the meatballs (if you want them) and once they are formed start cooking the sauce.
Meatballs:
In a large bowl add about half of the meat, zest half a lemon, chopped parsley, ¼ tsp cayenne and some black pepper. Combine all ingredients with as little manipulation as possible. Roll into balls approximately 1.5 inches around and then cook in a skillet over medium heat until browned throughout (approximately 30 minutes)
Sauce:
On medium heat in a your largest, heaviest skillet brown the meat and then add the garlic and onion cook until the onion starts to turn translucent. Then add the diced tomatoes, tomato paste, carmenere, black pepper, cayenne pepper and half of the oregano (reserve the other half for garnish). Cook for approximately 30 minutes (or until you get hungry/ tired of waiting) stir occasionally add the grated carrot and corn about ten minutes before you tire of waiting. Have boiling a pot of water lightly salted add a splash of olive oil to the water and then cook the pasta until al dente. Drain the pasta and put into a serving dish cover the pasta with the sauce and then place the meatballs around the dish (optional) garnish with pecorino and oregano.
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