A ragú based around Tony’s sausage from his market down the street comprised of onions, parsnips, green peppers, mushrooms, tomatoes, a bit of beef broth, dash of pasta water, oregano, and bay leaf. Served along with the house-made tagliolini that is obviously comprised of flour and eggs, and I add a dash of salt and olive oil. Oregano and pecorino to top.
Wine: G.D. Vajra Langhe Nebbiolo 2015
Notes: Now that I live in Boston, I’m taking advantage of the major cultural staple of being able to walk into some market owned by an elderly Italian person and wish that they were your grandparent. For me, Tony’s Market, appropriately owned by a guy named Tony who is between 80 and 150 years old and is still making the sausages, is just down the street. Anyway, I wanted nothing more than to cook and drink some wine after being up since 3:30am that morning for a major system update for work and this really hit the spot. A comfort meal at it’s finest with a beautiful wine to boot. I originally planned to add a little heat in the form of red pepper flakes and either some clove or nutmeg, but I was on a severe lack of sleep so those accidentally got left out. Next time…
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Aaron Berdofe's Wine and Food Experience 