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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill2010 Proprietary White Blend
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Gold Medal - SF Chronicle Wine Competition

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Picayune2011 Sauvignon Blanc
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Alma Sol 2010 Proprietary Red Blend
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Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
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Gnocchi with Bolognese Sauce

Brutocao


Ingredients

1 lb. ground beef
7 oz. ground pork
¼ cup finely chopped pancetta
¾ cup white onion, finely chopped
1/3 cup carrots, finely chopped
1 celery stalk, finely chopped
1 cup dry white wine
¼ cup tomato sauce
4 Tbs. extra virgin olive oil
1 Tbs. butter
salt & pepper to taste
1-2 lbs. of Gnocchi


Instructions

Cook 1-2 pounds of Gnocchi. In a pan, heat the olive oil and add the vegetables (onions, carrots & celery). Cook for about 5 min. or until they begin to soften. Raise the temperature to a high heat and add the beef, pork and pancetta. Mix often. Once the meat has lost most of its red color, after about 5 min., add 1 cup white wine and continue cooking at a high heat mixing often. Continue cooking until the wine evaporates and then add the tomato sauce, a pinch of salt and a very light pinch of pepper. Mix well. Now reduce the heat to a simmer, cover, and let it cook slowly for about 2 ½ hours. Check it occasionally to be sure it doesn’t get too dry. If it does, add a cup of broth. When the sauce is close to done, add the butter. Serve over 1-2 pounds of cooked Gnocchi and enjoy.



    Suggested Pairings

  1. Paint Horse
    2012 Chardonnay
    Paint Horse
    Carneros
    Sonoma Valley

    $18.00

    $22.00
    GMWC Special Selection
    id: 2438
    Last Call
    Gold
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