Alfasi Malbec/Syrah Reserve and Parve Spaghetti Bolognese
We have made Spaghetti Bolognese before, but this was a bit crazy, I must say. You know when you mother used to tell you, no going out with friends on a school night? Well, my friend Benyamin Cantz (from Four Gates Winery), had invited me to his house for a Sheva Berachot of friends of his. Well, I should have remembered my mother, when I accepted the invite. I had a grand time and when it was done, I was so tired (worked and cleaned up and God knows what else), that I barely could get up the next morning! Worse, I had yet to cook the meal for Friday night. So when I dragged myself in from work on Friday, I was pooped, and could almost not bring myself to whip up a nice Sabbath dinner. Thank Goodness I woke up enough to make a nice affair – otherwise, I would have been kicking myself all Sabbath.
This recipe was meant to be a Pasta Puttanesca, but we had bought all these lovely vegetables from our local farmer’s market (zucchini, eggplant, etc.), and they do not last forever, and they do not fit in Puttanesca. So, when we thought what we needed to create we came up with the Parve Spaghetti Bolognese. The recipe is pretty simple:
Parve Spaghetti Bolognese Recipe
As many onions you have or like (you can never have enough onions)
16 ounces of sliced mushrooms
3 Japanese eggplants
3 colored (yellow, green, striped green) zucchini
4 cloves of garlic
2 tsp Thyme
2 tsp Basil
2 packages of fake ground/crumbled meat
28 ounces of good tomatoes
1 jar of Kalamata Olives
Half a bottle of good cooking wine
It not only looks easy, it is crazy easy to make. Dice the onions and then sauté them until nice and brown. Throw in the mushrooms and sauté them as well until you have nice brown onions and mushrooms. At this point one could have thrown in some tomato paste to thicken the pot and food, but I passed on that, because I had little time. Now throw in the diced zucchini and eggplant until they cook down. Then throw in the herbs, garlic, and the rest of the ingredients, and cook down until the pasta sauce is at the consistency that you like. I like my sauce a bit thicker, so I cooked it a bit longer than most would.
The food is thick and heavy and yummy, and I grabbed a bottle of wine that I was not initially so sure about. But wow was I surprised, another great QPR (Quality to Price Ratio), though the score does not show it (as price is not part of wine scoring).
The wine note follows below:
2007 Alfasi Malbec – Syrah Reserve (50% Malbec/50% Syrah) – Score: B+
The nose on this ruby to garnet colored wine is hot out of the bottle, along with raisins, sweet oak, vanilla, roasted herbs, and nice heady and spicy aroma. The mouth on this medium to full bodied wine is busy with plum, raspberry, and cherry. The mid palate is where this nicely balanced and soft yet velvety wine comes to life with acid, integrated tannins, and a nice layer of dust. The finish is long with mounds of spice, coffee, white chocolate, and a dollop of vanilla. Quite a nice wine that really gets better with a couple of hours of air.
Posted on June 12, 2009, in Food and drink, Kosher Red Wine, Wine and tagged Alfasi, food, Malbec, Puttanesca, recipe, Spaghetti Bolognese, Syrah, vegan, vegetarian, wine. Bookmark the permalink. 1 Comment.