pasta shells, ground beef, tomato sauce

[Thomas]

WOW,

The next time you have an intense and thick tomato sauce try a wine from southern Italy (if you haven't already) alongside a Chianti.

To me, Chianti is best with northern sauces which, even when tomato is included, are usually lighter and thinner. Most Americans don't know there is a difference between northern and southern Italian cooking and tomato sauces. In some circles there is a custom of cutting a thick tomato sauce with something sweet (why do you think that is done?).

Chianti shines with sheep cheese.



[This message has been edited by foodie (edited 10-26-2004).]