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San Magno Cesanese del Piglio 2007
Aging Potential Now to 2020.
Cheese Pairing Barely Buzzed is an unusual American cheese. It’s vaguely sweet, perfect to counter this wine’s tannins, and it’s covered in espresso bean grinds, which brilliantly compliment this wine’s dark flavors.
May 2013: "Deep ruby-black core with gleaming reflections. Massively fragrant, this decidedly youthful wine – despite its 5.5 years of age – shows forest floor, fresh-picked black currant and licorice on the nose. The palate is pleasantly taut with marked acidity and feisty tannins focusing the medium-plus body. The finish lingers, despite the grippy tannins. An astonishing bargain to drink up or age." Vitis Wine-Tasting Team
Servings: 6 Prep Time: 20 Minutes Cook Time: 2 Hours
Cavatappi with veal ragu hits all of pasta’s best comfort points while providing relief from this wine’s lovely feistiness.
2 Tbs. olive oil
2 lb. boneless veal leg or shoulder, cut into 1-inch cubes
Salt and freshly ground pepper, to taste
1/2 cup diced pancetta
1 yellow onion, chopped
2 garlic cloves, minced
1 tsp. coarsely ground fennel seeds
1 can (28 oz.) no-salt diced peeled tomatoes
1/2 cup tomato paste
1/2 cup fruity red wine, such as Chianti or Sangiovese
2 cups low-sodium chicken broth
1 lb. dried cavatappi pasta
1 Tbs. chopped fresh marjoram
1. In a large saucepan over medium-high heat, warm the olive oil. Season the veal with salt and pepper. When oil is nearly smoking, add the veal (do not overcrowd the pan) and brown the pieces, 2 to 3 minutes per side. Transfer the veal to a plate and reduce the heat to medium.
2. Add the pancetta and sauté, stirring to scrape up any browned bits stuck to the bottom of the pan, until the pancetta is browned, 5 to 7 minutes.
3. Add the onion and garlic and sauté, stirring occasionally, until tender and translucent, 5 to 6 minutes.
4. Return the meat to the pan along with the fennel seeds, tomatoes, tomato paste, wine and broth and stir to mix. Bring the mixture to a simmer, reduce the heat to medium-low and simmer, stirring occasionally, until the meat is very tender and nearly falling apart, at least 1 1/2 hours. Season with salt and pepper and keep warm.
5. Bring a large pot two-thirds full of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta and return it to the pot. Pour the ragu over the pasta, add the marjoram and stir to mix well. Divide the pasta among individual bowls and serve immediately.