Fusilli alla calabrese and wine, the perfect Sunday

Here at Wineatwine we love authentic flavors, fine delicacies paired with great wines!

Today's recipe is the result of careful research into unique raw ingredients and the celebration of a true people's dish.
Today's featured recipe is indeed fusilli alla calabrese, the Sunday dish that 50–60 years ago people would look forward to all week long.
The most important thing in cooking is the ingredients! For this dish I used homemade Fusilli from the micro pasta maker Non Solo Pasta by Vera Pignataro: Calabrese Docg!
Now for our recipe, Sugo Calabrese just like it was made in Verbicaro!
Ingredients for 4 people:

• 600 g of mixed meat: pork ribs, veal muscle, and goat meat
• One fairly large garlic clove
• 200 ml of extra virgin olive oil
• A sprig of oregano
• Two 750 ml cans of tomato preserve
• Fusilli to taste

First, pour the oil into a pot and place over medium-low heat. Peel the garlic clove and let it turn golden in the oil. Once the garlic has released all its flavor, add the meat, which should be browned very well. When the meat is nicely browned and BEFORE adding the tomato, add the oregano sprig to the meat – it enhances the flavor and has time to perfume the sauce before the tomato covers it.
At this point you can add the tomato and finish cooking over very low heat for at least 2 hours.

What to pair with a red sauce of very bold flavor?
A southern wine – a Nero di Troia. The wine is made from a single-varietal vinification of Troia grapes sourced entirely from the vineyard of Tenuta "Coppanetta".
The soil is clayey and calcareous, rather rough and unforgiving with the vines! That is why the estate chooses to compensate with delicate handling – harvesting, selecting, and destemming by hand, and performing a gentle pressing. For the pairing we opted for a bottle we had already tasted; discover the details on Guado San Leo.

Calabrian food, Puglian wine!
The tannins and body of this Nero di Troia are ideal for a sauce like this.
And Sunday lunch is ready! Buon appetito!