2 More Under $20 Wines & Spaghetti Recipe 2 Match

2 More Under $20 Wines & Spaghetti Recipe 2 Match

Here are 2 more wines.
Both R under $20.
Just like my previous posting.
2 inexpensive wines that would go great with this recipe that I am including.

1st:
2010 Wheelhouse Cellars Napa Valley Cabernet Sauvignon
A cab full of delicious fruit with notes of black cherry and boysenberries.
$14.99 a bottle.
Lovely!

2nd:
2011 3 Girls Cabernet Sauvignon
Big cab.
This 1 needs to breathe.
But at the end of the night, this cab had a distinction of a richer pinot noir.
$9.99  a bottle.
Not bad.

And here is a delightful spaghetti recipe that brings out the reds, cherries, and tannins
of these wines.

Spaghetti  with Saffron, Sherry  & Olives.

1 box of your favorite spaghetti
2 cups of diced onions, I used Red Onions but you can use any variety
1 Tbsp. of capers
1/4 cup of chopped parsley
1 diced carrot
1 Tsp. of oregano
1/2 Tsp of celery salt
1/4 Tsp. EACH of black pepper and salt
1/4 Tsp. of red pepper flakes, add more if you like the heat
2 Tsp. of minced garlic
1/4 Tsp. of  diced Saffron threads
1lb. of lean ground beef, use turkey if you want something leaner
2 ounces of diced pimiento stuffed olives
1/4 cup of sherry
1 2/3 cups of marinara sauce, any store brand will do, I make homemade sauce
2 Tbsp. of olive oil

I cook the pasta in a large pot with salted water for 5 minutes.
I like my pasta al dente.
Besides, the pasta cooks in the warm sauce.
I heat a large skillet over medium heat, adding the olive oil.
Add carrot and cook for 5minutes.
Add the onions and cook until translucent.
Add garlic.
Cook for 1 minute.
Add oregano, celery salt, pepper flakes, black pepper, salt, and saffron.
Cook for an additional minute.
Crumble in ground beef or turkey and cook until browned
Add marinara sauce, olives, sherry, capers, and parsley.
Simmer over low heat for about 15 - 20 minutes.
Add spaghetti.
Stir  mixture.
Enjoy!

I love the dry sherry taste even though it is cooked down.
And the saltiness of the olives.
A little heat of the red pepper.
A the hint of saffron at the end.

A big glass of wine just adds to the red velvety taste of the sauce and vegetable mixture.
Wine goes great with every meal.
No picture here.
I ate every last bit of it.
I'm a glutton 4 good food & wine.

As always eat well and be merry,
STEVEN

email: realmeneatquiche@gmail.com