Sunday, January 17, 2010

Spaghetti with Cabernet Bolognese

"A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral." ~Fernand Point

Even the simplest of suppers, when brought together just right, can prove a melodious tune. Case in point: a very easy dish to make in large quantities and freeze, this hearty meat sauce was a breeze to make (and consume!) and had me humming and dancing around the room
before and after its completion. :)
I started by sauteeing a chopped, large onion, several cloves of minced garlic and half-pound of sliced crimini mushrooms in olive oil. (A bell pepper would also be a great addition.) Then, I browned a pound of ground beef in the same pan.
Classico makes a wonderful Cabernet Marinara sauce which I added last to the pan and allowed to simmer for about 20 minutes.

I served it over spaghetti with some freshly grated parmesan, accompanied by steamed zucchini seasoned with salt and pepper.

This Pinot Noir in Robert Mondavi's Private Selection created a perfect harmony in this dinner orchestra.


bakerstreetrider said...

Bertolli makes some really good jarred sauces also. Personally, I've found them to be even better than Classico. What do you think?


Laurel said...

I've never delved into the wonders of Bertolli. Maybe I'll have to pick up a jar on my next trip to the grocery... ;)
I've grown up on Classico varieties and I like them especially because they do not add sugar to their sauce. Most other brands do.