The end of the spaghetti sauce; Brussels sprouts with pancetta – 30 April 2011

We had some leftovers to use up today, so had a pretty simple dinner.

D reheated the rest of the spaghetti sauce (with hamburger and mushrooms) , adding, I think, a bit of red wine from a bottle that was not good enough to drink. He cooked spaghetti to put it over. Yes, I had to say that – could have been linguine or something.

He also boiled Brussels sprouts, and cooked a slice of pancetta, then added the sprouts to the pancetta pan and cooked them together so the sprouts picked up the pancetta taste. Brussels sprouts and bacon (etc.) is a great combination.

We had the second section of an Acme long Italian bread – kind of a fattish baguette-shaped loaf – and a bottle of one of our favorite wines, Cantina Zaccagnini Montepulciano d’Abruzzo, which we thoroughly enjoyed.

I cut some roses from the plant in the front yard and floated them in this totally cool bowl I got at Cost Plus a couple years ago. Thought you might enjoy it, too 🙂

This entry was posted in Meat as a flavoring, Pasta and tagged , , , , , , . Bookmark the permalink.

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