Spaghetti with Meat Sauce

by: Greg Flores, Chef
Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executinve Chef at Bethany College, Greg is now back in Los Gatos as one of the chefs at Three Degrees in The Toll House Hotel

When I think of Zinfandel, especially a flavorful old vine Zinfandel, I immediately think of a nice hearty pasta dish. This one is good because it requires minimal prepping and can be frozen and reheated for an easy dinner.

Ingredients:
4 T. olive oil
1 yellow onion, finely chopped
1 T. garlic minced
1/2 lb. ground pork
1/2 lb. ground beef
1/4 cup BARGETTO Zinfandel
1/8 cup Madeira
1–14 oz. can chicken stock
4–14 oz. cans tomato sauce
3 tsp. tomato paste
1–14 oz. can stewed tomatoes
1/8 cup sugar
1 tsp. fresh oregano chopped
1 tsp. fresh sage, chopped
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
salt and pepper to taste
1 package spaghetti

Procedure:
1. Sweat onion and garlic in olive oil over medium high heat.
2. Add pork and beef and saute for 12 minutes.
3. Deglaze with Zinfandel and Madeira.
4. Add chicken stock, tomato sauce, tomato paste, stewed tomatoes and sugar.
5. Let simmer for 45 minutes.Salt and pepper to taste.
6. Add fresh herbs and let simmer for 10 minutes.

Serve over spaghetti, cooked al dente, with plenty of parmesan cheese.

Serve 4.