Cheap Red Wine and Pasta

Ever since I bought a pasta maker as an impulse buy it has gathered its fair share of dust like most impulse buys do. But this summer, I dusted that puppy off and made, count ’em, not one but TWO batches of fresh pasta. To go with my lovely fresh strands, I make somewhat of a formulaic hodge podge sauce. I do more or less the same thing every time, but each time I make this dish it comes out different. This time I used a cheap Spanish red I bought from Trader Joe’s and the results were lip smacking. We even lamented not having any bread to sop up the residual sauce from the plate. Here’s the recipe. As you read it will become very obvious why it turns out different every time, but I’ve used this a lot and it never comes out bad. Ahhh the simplicity of Italian food. 🙂 Cheers!

Whatever You Got Pasta Sauce
Ground beef or pork or any old beef/pork based sausage cut up (half a pound, a pound, whatever you got, combine if you don’t have enough of one)
2 medium or 1 large onion chopped ( can be yellow, red, white, green…you get the idea)3 tomatoes chopped
1 jar of any pasta sauce (I go with what is on sale or just combine the opened jars I have in the fridge)
Sliced Mushrooms (optional- whatever floats your boat!)
Lots of minced garlic
Fresh chopped Basil or Pesto (I keep frozen pesto in the freezer. If you aren’t a food nerd like me, don’t sweat it if you don’t have it.)
1 cup of red wine
a dash of cumin (enhances the flavor of the meat)
a dash of cinnamon (Cinnamon adds a unique sweetness, if you find all the tomato and wine is making the sauce tart and acidic, this will mellow it out. So add more or less as you need)
salt to taste (Or if you have any on hand you can add salt by using beef bullion cubes or any salty clear soup..onion, beef, chicken, vegetable)

1. Over medium heat saute garlic in some olive oil or any fat (butter, oil, bacon grease, lard… I could go on, but I won’t because its getting old) until mildly translucent
2. Add onions and mushrooms. Add a generous pinch of salt to get the veggies to sweat and release their juices. Saute until mushrooms are floppy and onions are mildly translucent
3. Add meat. Cook till lightly brown.
4. Add tomatoes. Cook until a little squishy
5. Add jar of pasta sauce. Let everything simmer until it thickens a bit.
6. Add wine, a cup or more to taste
7. Add basil or pesto
8. add salt to taste
9. Add cinnamon and cumin to taste (lick the spoon, add some spice, lick the spoon, add some spice….I like the lick the spoon part of cooking)

Abrazo Del Toro Tempranillo (Spain, $5/bottle)- Not Bad 🙂

Hot Damn! Trader Joe’s has done it again and introduced me to another good cheapo wine. At $5 a bottle, Abrazo del Toro Tempranillo may be a damn good, but I refuse to be swayed by my thriftiness. It’s got a fruity, bold berry nose with a taste to match. There is a good amount of complexity, with a lingering subtle spiciness to it. There is a little bit of dryness as well. Like any easy comfort food, this bottle is good, cheap, and accessible. 😉
Sniff- fruit, berries, spice, mineral
Sip-fruit, cherries, spicy, mildly dry
Eat- red pasta dishes, anything with red meat, bbq, steak, roasts, dark chocolate

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s