So for my latest adventure in wine tasting, I hosted “A Taste of Italy” wine dinner party at my apartment. I had 12 bottles of wine, my 3-day-3-meat sauce, and 15 guests.
About 10 of us decided to take part of either a blind or semi-blind wine tasting challenge. Four of us “called the wines,” which means we described the visual cues, the nose, the taste, the mouth feel, and the finish of each wine and then tried to identify what varietals the wine was made of and where in Italy the wine was from.
First up, we tasted the whites—two Pinot Grigios and a Soave. They smelled and tasted so nasty and dull that I didn’t even try to identify which was which. We suspected that the wine glasses were causing some of the off-odors of play-dough and clay, so we cleaned the wine glasses again before moving on to reds and had better results—at least as far as the nose and flavors are concerned! It was another story altogether on our ability to identify the wines. Lesson learned: Make sure I smell the wine glasses after I wash them to ensure they’re clean! I’ve taken this to heart and even started polishing my wine glasses so they sparkle AND smell clean.
We had red wines labeled #4 to #10, and I knew what the wines were but not the order so, in theory, I had an advantage. The guests who tasted “semi-blind” had the list of wines in alphabetical order. Those who tasted blind only knew the wines were from Italy.
Blind Tasting Results
So here’s how I identified the wines (* indicates that I loved it):
*#4 It’s so delicious, balanced, and smooth and not too acidic or tannic for my tastes. So it must be the Super Tuscan that I had selected rather than another type of Sangiovese-based wine. Call: Super Tuscan 2007
*#5 Yum! Lots of dried fruit, seems big and full. This is how I remember Ripasso tasting. So: Ripasso 2007
#6 Seems big and bold like I’d expect Amarone to be. Call: Amarone
#7 Tastes like a Sangiovese-based wine, dried fruits, violets in the nose. I already picked the Super Tuscan and it seems too beautiful for a Chianti, so I pick Vino Nobile di Montepulciano.
*#8 It’s so soft and sweet. It must be the “little sweet one,” that is, Dolcetto. Call: Dolcetto.
#9 I’m running out of choices. I don’t recognize the flavors on this one, so maybe Barbera? Okay, Barbera 2008.
#10 It tastes Sangiovese-based again but all my options are gone except for one so let’s pick the Chianti Colli Senesi.
And here’s what they actually were…
*#4 Barbera D’Asti. Uh, oh. This isn’t good. I didn’t even get close to the right type of grape or region. But I guess I like Barbera more than I thought!
*#5 Chianti Colli Senesi. Oh my! I had no idea a Chianti could taste so good!
#6 Dolcetto. Are you serious? How could I mix up Dolcetto (the little sweet one) and the big, bold Amarone?! Yikes, I’m bad at this.
#7 Vino Nobile di Moltepulciano. Woo hoo! I got one right! I think it must be luck since I knew what the wines were.
*#8 Amarone. Okay, what is up with the Amarone and Dolcetto mix up? This Amarone was a gift and I think it was a Trader Joe’s wine that cost less than $20 and Amarones are routinely upwards of $40 for just a regular one. Maybe this is why is doesn’t taste intense like I expected.
#9 Ripasso. Huh. Well, I have had only one Ripasso before, so I guess I just need exposure to more Ripassos so I can get a better idea of this wine’s profile.
#10 Super Tuscan. Yea! I got that is was Sangiovese-based! Does this count for one right? But wait, I thought this was my favorite before the tasting… And I haven’t been a very big Chianti lover due to the medium plus acidity and high tannin levels (see Chianti call in #5 above) except with food… My world is shifting…
For the exact details on the wines, download the list I printed for the party: Italian Wine List.
On to the Food!
Okay, so I flopped this blind wine tasting. But so did everyone else! Misery loves company. But we didn’t wallow for long because we had lots of delicious wines to drink now that we had tasted and spit for the past, oh, two hours.
And we had 3-day, 3-meat sauce over penne waiting along with Caesar salad, garlic bread, and tiramisu.
As we settled into the social mealtime, we poured more wine and enjoyed the deep flavors of the meat sauce. Jennifer, who has trained as chef, said it was one of the best meat sauces out there and she wanted the recipe. I responded, “It’s made with love.”
I’ve been making some version of this meat sauce since 2003, inspired by my friend Carol of Italian descent who has her own family recipe, the 1997 “Joy of Cooking” Italian American Meat Sauce recipe, and the wild boar meat sauce at Sienna Restaurant on Daniel Island in SC. As I have grown in my love for food, wine, and cooking, my meat sauce has grown with me, and it truly is an act of love and generosity to make it for those around me.
But really, I’ll give you my 3-day, 3-meat sauce recipe. It’s up to you if you’re up to the challenge of dedicating so much time and love to one dish.
The Zin Diva’s Three-Day, Three-Meat Italian Sauce
Special equipment: 8- to 12-quart bouillabaisse pot or French (Dutch) oven, large frying pan, food processor
Total Time: 2-3 days Prep Time: 2 hours Initial Simmer Time: 6 hours Flavor Integration: Overnight in Refrigerator Reheat: 1 to 2 hours Total Active Time: 10 hours
Servings: 12-20 depending on portion size
5 lb. beef rump roast, trimmed of excess fat and patted dry
10 oz. pancetta, diced
3 lb. sweet or spicy Italian sausage (reduced fat works too!)
4 jumbo white onions, diced
5 cloves garlic, minced
4 28-oz cans whole plum tomatoes crushed between your fingers as you add them to the pot OR 4 28-oz cans petite diced tomatoes
2 cups dry red wine (such as Chianti, Tempranillo, Syrah)
1 6-oz can tomato paste
3 sprigs fresh basil (plus extra to balance flavors)
2 Parmigiano-Reggiano rinds from consumed hunks of Parmesan (I store the rinds in the freezer until I make sauce)
Fresh grated Parmigiano-Reggiano, for serving
- Heat the 8-quart pot on the stove top over medium to medium-high heat until you can feel a good heat rising. Add 2 Tbsp. olive oil. When oil is hot, add the rump roast and brown on each side until nicely browned but not black or burnt. Continue to step 3.
- Meanwhile, heat the frying pan over medium heat until you feel a good heat rising. Add the Italian sausage and brown on all sides until sausage is firm and cooked throughout. Remove sausage from pan and allow to cool on a cutting board. Repeat until all sausage is cooked. After the sausage is cooled, slice it into ¼ inch thick slices. Set aside in the refrigerator until needed in step 4.
- Once the roast is browned, add the onions, pancetta, and garlic to the 8-quart pot with the meat still in the pot. Stir regularly, making sure to rotate/shift the beef occasionally so that the onions can absorb its juices. When onions are softened and almost translucent, about 20 minutes, add 1 cup water and continue to stir until a bit of a sauce forms and the water is mostly evaporated, about 15-20 minutes.
- Add the tomatoes and their juices, red wine, tomato paste, and basil, stirring to integrate well. Add the parmesan rinds. Bring to a boil, then reduce the heat to a simmer. Stir as often as needed.
For a straight-sided pan, I found I needed to stir every 10-20 minutes to reintegrate the top layer that bubbled up. For the natural-convection promoting bouillabaisse pot, I only stir every 30 minutes to an hour. Every 2 hours, turn the beef over so it cooks evenly.
Cook the beef for four to six hours until it is knife tender, i.e., a knife blade inserted in the roast is inserted and is removed with almost no resistance. Remove the beef from the pot and let cool. Add kosher salt and black pepper to the sauce to taste. Add the sausage slices in the pot. If making this over two or three days, put all items in the fridge and return the next day to complete.
- Cut the beef into ¾ inch cubes and pulse in batches in the food processor until shredded but not mushy. Return the shredded beef to the pot, stirring after each addition to integrate. Allow the pot to simmer to integrate flavors.
- Add 1 cup chopped parsley and chopped basil leaves from one sprig to the pot and stir. Taste the sauce and adjust seasonings to taste. To further meld flavors, refrigerate overnight and reheat the next day, adding water as needed if the sauce is too thick. Remove parmesan slices before serving.
- Serve hot sauce over pasta such as whole-grain penne. Top with fresh grated Parmesan cheese.