Hi there,

During holidays, the Mig's team is on a mission !
To offer you tried-and-tested food and wine pairings, sometimes classic, sometimes surprising 😊;
And to help you discover our summer favorites.

This week, it's Miguel's turn to share his favorite pasta dish, along with a few tips on how to "spice up" pasta in sauce. And to accompany it, he offers you the
 Sangiovese de la Bodega Escorihuela Gascon in Mendoza, Argentina. Tuscany's flagship grape variety has crossed the Atlantic to Argentina. Great value for money, with notes of red fruit and a touch of smoke, spice and Mediterranean herbs, a perfect match for this sauce.

His tips to "pimp" a sauce:

1. Add a small glass of the same wine, vermouth or a spoonful of Worcestershire sauce.

2. If you want a smokier side, add a handful of smoked bacon.

3. For a more balanced sauce, add as many vegetables as meat. Vegetables include zucchinis and peppers, as well as celery, fennel and even carrots (which add a touch of sweetness!).

Salud !