Suggested food pairing for Sol Rouge's 2005 Napa Valley Cabernet Sauvignon

spaghetti with meatballs

• An inch-thick slice of bread
• Milk or broth
• 1 1/2 pounds of ground meat (beef with pork)
• 1 jar Newman's Own Sockarooni Sauce
• 1 Pound Spaghetti
• 2 eggs, well beaten
• 3 tablespoons unsalted butter
• 1/4 cup minced onion
• A clove of garlic, chopped
• 3 tablespoons minced parsley
• 1 1/4 teaspoons salt
• 1 Tsp red pepper flakes
• 1/4 cup freshly grated Parmigiano
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• 1 teaspoon grated lemon zest

Steep the bread in milk or broth to cover for 5 minutes, and then squeeze the excess liquid from the bread (the crumb should be moist but not dripping).

In the meantime, sauté the minced onion until golden in a tablespoon of the butter.

Put the ground meat in a mixing bowl, crumble the bread over it, and add the remaining ingredients except the butter. Mix well and shape the mixture into balls about 1 1/2 inches in diameter. You should obtain about a dozen meatballs. Preheat oven to 350°.

Heat the remaining butter in an ovenproof pot and gently brown the meatballs on all sides; while you are browning them bring your marinara sauce to a simmer. At this point add enough marinara sauce to cover the meatballs a little more than half way, add the red pepper flakes, cover the pot, and bake them for a half hour.

While they're cooking, bring pasta water to a boil and cook your spaghetti. Drain the pasta, season it with the sauce, and serve it with grated cheese.

Serves 4