Beth's News, February 17, 2017

I have a very nice montepulciano for you to try this week-

Amerigo Vespucci Montepulciano d'Abruzzo
True to it's varietal, this Italian red is rustic and earthy, with a rich, dark color.
The nose is all dark fruit leading to a moderate amount of grippy tannin and low acidity. I love montepulciano with food! Anything with mushrooms like a meaty pasta sauce with lots of mushrooms is just perfect! (see recipe below)

For my white wine fans i will have the Santa Allesandra Pinot Grigio  . This pinot is very similar in style to Santa Margarita without the big price-tag and that has made it very popular.

This beautiful, gold-colored white wine from Valdadige has aromas of pears and pomegranate and apples that give way to a full, richly textured wine with balance and a lovely long finish.

On sale for $13.99-also a good buy!

These, as well as a few other Italian wines will be open tomorrow from 2-7pm for tasting.

Pasta with meat and mushroom sauce

⦁    1 lb lean ground beef,buffalo,or venison
⦁    1/2 lb fresh mushrooms, sliced
⦁    1 small onion, chopped
⦁    2 (14 1/2 ounce) cans diced tomatoes, undrained
⦁    1 (12 ounce) can tomato paste
⦁    1 (8 ounce) can tomato sauce
⦁    1 cup reduced-sodium beef broth
⦁    2 tablespoons dried parsley flakes
⦁    1 tablespoon brown sugar
⦁    1 teaspoon dried basil
⦁    1 teaspoon dried oregano
⦁    1 teaspoon salt
⦁    1/4 teaspoon pepper
1.    In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain.
2.    Transfer to a 3-qt. slow cooker. Stir in the tomatoes, tomato paste and sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours.
3.    Stove-top mushroom-beef spaghetti sauce : Prepare as directed in step 1. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

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