With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.
All of the flavors of this hearty, comfort dish are everything you look for in an authentic, delicious ragu. Without question, a Nero d’Avola from Sicilia DOC is the best way to accompany this truly Sicilian classic.
Ingredients:
For the ragu
For the peas
Directions:
In a saucepan add the minced onions and 4 oz. of water and let brown. Add the chopped meat and brown well. Pour in the wine and let simmer for 10 minutes. Add the tomato paste, the tomato purée, the bay leaves and let simmer over low heat for at least 2 hours. The sauce is ready when the meat is tender, overcooked and breaks up.
In a saucepan, heat the butter and brown the onion, thinly sliced, then add the peas. Cook for 5 minutes.
Bring a large pot of lightly salted water to boil and cook the pasta until al dente. Drain, toss with the meat sauce and let cool. Dice the Provolone cheese and add it to the pasta along with the peas/onion mixture. Grease a baking dish and lightly coat it with a half of breadcrumbs. Pour in the pasta mixture Flatten gently until the surface is even. Top with breadcrumbs and grated Pecorino. Heat the oven to 350°F and bake for 30 to 40 minutes. Makes 8 servings.