Here's an old favorite that always turns out to be a crowd-pleaser. It's also an excellent winter meal, particularly when the "Artic Blast" comes through. Inexpensive to make, and doesn't take that much time to prepare, and you even have time to check the kids' homework while cooking.
Cooking Notes
When we have extra time, we make our own pasta sauce, but in keeping with our theme of saving time and money, it's actually better to buy your sauce and doctor it up according to your preferences. Personally, we like a more robust flavored sauce, such as a tomato, basil and garlic (or onion), and then we still add more spices to the mix. We also are adamant about using a less lean ground beef for the meatballs, as it adds much more flavor (it's also less expensive), and we believe that once the wine is added, it soaks up even more of the flavor from both the wine and the spices.
Drinking Notes
The last time we prepared it (last night), we actually got away from Virginia for the wine. We don't have California wines very often, but this one is such a great value that we do it about once a week (don't tell anyone). It's the Cabernet Sauvignon from Oak Vineyards, which we have always found to be pleasant, with great fruit and good tannins, and our bottle price is only $4.49 (it was a mere $3.99 until six months ago). For meatballs, we do like the tannins to be reduced and the fruit to open up, so we decant before drinking and cooking with it (be sure to have two bottles, as once it's decanted, it goes down very easily). If you choose a Virginia wine (please try one), choose something fruit forward with low tannins. We would suggest Cardinal Point Nouveau, but they don't make much of it in any given year, so maybe choose their Rockfish Red, or Afton Mountain's Sangiovese, which, as the grape of Chianti, should always be a winner (there's more and more good Sangiovese in Virginia, so don't only look for this one).
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Ingredients
1 fruit forward red wine, 1 cup for the recipe and the rest for your preparation
1 tablespoon grapeseed oil
1 tablespoon unsalted butter
2 pinches Italian seasoning
1/2 red onion, chopped
3 cloves garlic, minced
1 pound ground beef
1 jar (1 pound, 10 ounces) pasta sauce
Spaghetti (measured according to the number dining)
Parmesan cheese (to taste)
Red pepper flakes (to taste)
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Cooking Instructions
In a large skillet, place the butter and grapeseed oil over medium heat. While the butter and oil saute, mix the garlic and onion with the ground beef, then make the meatballs according to your own size preference (you may add a little sour cream and bread crumbs to the mix if you choose).
Once the meatballs are ready, place them in the skillet and add the red wine, being sure to drizzle it over all of the meatballs. Add one of the pinches of Italian seasoning on top of the meatballs, and drop any remaining onion and garlic in the skillet. Cook the meatballs until lightly browned (no red showing), turning over to ensure proper temperature.
While the meatballs are browning, place the pasta sauce in a large (at least 3 quart) saucepan, and add the other pinch of pasta sauce. Warm, covered, on medium heat. Once the meatballs are ready, dump the contents of the skillet into the saucepan and bring to a boil, stirring frequently. Reduce heat and simmer, covered, again stirring frequently.
In a large pot, bring enough water to a vigorous boil for the amount of spaghetti you are cooking. Once boiling, add the spaghetti and cook until tender. Drain when cooked, place in large bowl, then serve with the sauce and meatballs. Add parmesan and red pepper to taste.
Wine Tours of Virginia
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