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Pairs very well with pasta amatriciana, a pizza capricciosa or spaghetti with meatballs.

Spaghetti with meatballs

1 slice of whole wheat bread, cut into chunks
225 grams of counterfeit
1 medium onion, finely chopped
1 portobello mushroom, finely chopped, after removing the stalk
3 cloves of garlic, finely chopped
3 tbsps. of fresh parsley leaves
1 large egg white
Salt and freshly ground black pepper
Fresh grated nutmeg
2 tbsps. of olive oil
700 g peeled tomatoes in juice, hand-melted
120 ml of beef stock
1 bunch of fresh basil
3 sprigs of fresh thyme
225 g spaghetti
Parmesan, for serving, optional

Chop the bread into thick breadcrumbs. Place them in a bowl, add minced meat, 3 tablespoons of onion, finely chopped mushroom, 1 tablespoon of garlic, parsley, and egg white. Add salt, pepper and nutmeg. Mix well, until you get a homogeneous mixture. Divide into, approximately, 20 round meatballs and place them on a plate.

Put the pan on moderate heat and heat up some olive oil. Add the rest of the garlic and onion. Cook them for about 10 to 12 minutes by stirring occasionally until they are softened. Mix tomatoes and broth. Add basil and thyme into sprigs so they can be removed afterwards. Let it simmer for 20 minutes, by stirring occasionally. Add the meatballs and simmer, without stirring for about 10 minutes. Turn the meatballs and leave them for another 10 minutes.

Meanwhile, cook the pasta according to the package instructions in salted water. Serve the pasta by adding sauce, meatballs and as much parmesan as you like. Sprinkle with chopped parsley.

Color:	Red
Type:	Dry
Year:	2020
Alcohol:	14%
Origin:	Tuscany, Italy
Variety:	Sangiovese
Aromas:	Sour cherry, cherry, strawberry, lavender, rose, basil, cedar, nutmeg, tomato, raspberry, redcurrant, flowers, herbs, sweet spices.
Bottle Size:	750ml
Barrique:	10 months
Serving temperature:	17°C
Aging:	8+ years
Closure:	Cork
Organic:	No

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