Bargetto Winery

Recipes & Pairings

Spaghetti with Zinfandel Meat Sauce

by Greg Flores

A hearty, slow-simmered meat sauce made with ground beef and pork, ripe tomatoes, aromatic herbs, and a generous splash of Bargetto Zinfandel and Madeira. Rich, savory, and deeply flavorful, the sauce is served over al dente spaghetti with plenty of Parmesan for a classic, comforting meal.

Fact Sheet
Prep Time
15 minutes
Cook Time
1 hour 10 minutes
Servings
4
Difficulty
Easy
Cook With
Lodi Retro Zinfandel

This Old Vine Zinfandel opens with aromas of black cherry, blackberry, clove, and cinnamon. The palate is fruit-forward with flavors of black plum, cranberry, and ripe cherries.

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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

Directions

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.

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