Over the holiday weekend, we ate and ate. After we cooked and cooked. With almost no plans this weekend, our afternoons and evenings became the perfect time to try new dishes. We started with Tiana’s…
In a large stock pot, melt 6 anchovy fillets in 3 TBL olive oil. (I substituted anchovy paste.) add one large onion, finely chopped and cook until they start to soften. Add:
6 cloves of finely chopped garlic,
at least an ounce (maybe two) of fresh thyme
1 TBL dried basil (or fresh, that is what I had handy)
1/4 to 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp paprika
1/4 tsp ground pepper
Cook two to three minutes longer
Add two large cans tomato purée and two large cans of crushed tomatoes. Stir well. Cover until it begins to simmer. Then remove the lid so sauce will begin to reduce and thicken. Simmer two hours, then add 1 to 2 lbs of cooked Italian sausage (our choice), meatballs or ground beef. Simmer one or two more hours (until reduced by a third). In the last 30 minutes, add 3/4 c of capers and 1 c of Cabernet Sauvignon.
We enjoyed our spaghetti gravy over rigatoni with a side of pan fried Brussel spouts and a bottle of Le Cuvier Cab Franc. The combination of the rich, spicey sauce and a full-bodied, spicey wine was deliciouso!
2009 Cabernet Franc – Sorry, Sold Out! – Smoldering firedrakes delicately carved from the madder lake petals of a deeply crimson blood rose plucked at sunrise; lavish globules of black cherry & pomegranate, flashing bright beads of berried perfume across a fragrantly spicy minced pie; earthy soy & the scent of a singularly rare & noble coffee bean fresh from the roasting oven, warm, rolling in the palm of your hand circling a ripe, Cimmerian plum dusted with dark roasted coco & just the whisper of a lily wafting across Summer’s Sweet Meadows. There’s something both sinister & wonderfully wacky going on in this wine.