Feeds:
Posts
Comments

Posts Tagged ‘ragu’

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

IMG_8975Notes:  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…

IMG_8970

More food porn.

 

Advertisements

Read Full Post »

Rating: 4/5

Homemade Ragú sauce over brown rice.  That simple.

Wine: Tygerberg  Sauvignon Blanc 2010

Notes:
Sometimes you just have to throw out all the traditional conventions.  I was doing a test run of a Ragú sauce for a New Year’s event and I had a bottle of South African Sauvignon Blanc sitting around.  Ragú, by the way is a basic style of Italian sauce with tomatoes, herbs, onion, carrots, chopped up beef , a bit of cream to thicken and a dash of vinegar; please don’t think I opened up a jar of the brand name stuff.  The sauce turned out fantastic.  The Sauvignon Blanc also turned out to be pretty fantastic as well.  As an extra bonus, they worked together pretty darn well.  The Sauvignon Blanc was green all over.  Grass, green pepper, green fig and it had a good sized body that with its acidity, went nicely with the texture of the sauce.  The greens in the wine really highlighted the herbs I had used to flavor the sauce.  It also helped that the beef was chopped up into small pieces and cooked to tender perfection.  Would this have worked with a New Zealand Sauvignon Blanc? Probably not.  You will not find this pairing ANYWHERE, but it works.  Try it out!

Read Full Post »