When T's children are home they normally get to choose a dish once. Navigating away from Pasta Bolognese, Lasagne and Nachos is always a battle. Today it is time for Red Pasta. Now this may exist to some extent in Italy, but the original recipe came from an old friend (and it may well be his only contribution to the modern cuisine). In its original form it was bacon in tomato sauce with cream. Today, T has made it of pancetta in a Soffreto of garlic and shallots. Add to that some concentrated tomato paste that is fried before adding some red wine from the enormous selection of left overs (we will always be able to make braised meat dishes for 30-40 people, should the need occur). Add to that some vegetable stock (the latter probably means that the dish become too salty for M's taste, but fine with us). And finally when it has simmered for a while, add the cream. At this stage an epic power battle ensues. M tries to make T add extra cream, using a modified citation from the Brothers Price – Rigeligt med fløde T tries to make a stand, but caves in (just a little) eventually. Rød Pasta (8/10)
To this we drink the Poggio Valente 2007 Morelino di Scansano from Fattoria La Pupille (8/10)Wine/food matching (7/10)
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