Find a Recipe

Get in the Know

Subscribe to The Grapevine to receive emails about special offers, recipes and wine tips. You may unsubscribe at any time.


Feature Recipes

Yield: 6 servings

1 large onion, finely chopped
2 garlic cloves, minced
2 tablespoons vegetable or olive oil
3 (10.75 ounce) cans tomato puree
1 (12 ounce) can tomato paste
1 1/2 cups water
1/4 cup grated Parmesan cheese
1 tablespoon dried oregano
1 tablespoon salt
1 tablespoon sugar

1 1/4 pound ground beef
3/4 cup finely crushed saltines
4 eggs beaten
2 garlic cloves, minced
3 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
Hot cooked spaghetti

In a heavy pot sauté onion and garlic in oil until tender. Add tomato purée, tomato paste, water, Parmesan cheese, dried oregano, salt and sugar. Mix well. Simmer, uncovered for 1 1/2 hours. Meanwhile combine beef and cracker crumbs in a large bowl. Add the eggs, garlic, Parmesan cheese and oregano; mix well. Shape into 1 1/2 inch balls; brown in a skillet, turning once. Add to sauce; simmer uncovered 1 1/2 hours longer. Serve over spaghetti.