Fontanafredda Barolo Lazzarito with Spaghetti with classic meat sauce

And here we are with another recipe to make in these days of winter: spaghetti with classic meat sauce. Put plenty of boiling water in a pot, add salt and drop the spaghetti. In the meantime, let's prepare the classic ragù with minced meat, sausage, carrot, celery and onion; Simmer slowly for 2/3 hours. The final ingredient that makes the difference is a glass of whole milk that makes the sauce sweeter and more corpulent. When the pasta is al dente, transfer to the bowl away from the heat and stir in the sauce we have prepared, adding if necessary always cooking water that we have set aside. Roll the spaghetti on themselves with the help of a fork and a ladle, place on the plate and add the remaining sauce in the bowl. The final touch on the plate is a sprinkling of Parmigiano Reggiano.

Wine experts think this Italian Barolo wine would be a match made in heaven with this dish. 

I am very proud to share this rare and prestigious wine with you. The Vigna Lazzarito cuvée hails from a magnificent vineyard plot in the Serralunga d’Alba.

Tasting note 

Intense ruby color, with garnet nuances. The nose offers a generous bouquet of prune, tobacco, licorice, dried mushroom, nutmeg, and white pepper. On the palate, the dense, firm tannins provide balance and structure to this powerful red wine. After 22 years, this outstanding Barolo is just reaching its highly complex peak. Decant one hour before serving for an even more impressive and memorable experience.