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This meal is a unique interpretation of the intersect between red wine, seared meat, and pasta. I have been testing pasta recipes for a little while and many traditional recipes are centered in ground meat of some sort. Well, I like to mix things up a bit so I came up with this combination.
Yes, the meat is purple. Yes, the meal is also delicious. One item I did not add which I would recommend is grated parmesan…. Lots of it. The cheesier the better, really. You can really get as strong as you want with the cheese. The red wine can handle it well. For the wine, I used a dark Cabernet Sauvignon, but you could also go with something with a more medium body like a Pinot Noir or Grenache. Also, for the pasta I choose to use bucatini pasta, but you can use spaghetti or whatever suits your fancy. This meal is intended to be delicious, captivating, and of course, wild.
Serving Size: 2-3 servings
Time to make: 30 minutes
Special Equipment: Cast Iron Pan
Also works with: Any cubed meat
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