meat sauce with pasta

[Thomas]

Circa,

Then I assume you've got a sauce going that is more like a ragu--cooked long and thick. If so, seek Salice Salentino, Brindisi, Primitivo, and maybe Aglianico. The last is usually more expensive and a lot more tannic. As a back up for people who might want a lighter offering that would still do well, Montepulciano D'Abruzzo.

You should be able to find one or most of them in CT. I don't usually give producer names because not all producers are available everywhere, so tlak with the retailer about some of those wines. The retailer might even have a suggestion.

Incidentally, my father was northern and my mother southern Italian--which is something that ain't supposed to happen. Since my mother did the cooking, we ate mainly southern style foods with a nod toward the north every so often. She made the best meatballs I have ever tasted (next to mine, of course [img]http://www.wines.com/ubb2/wink.gif[/img] )

[This message has been edited by foodie (edited 12-23-2005).]