Have you been to Santa Barbara, California? It is a magical place. I hope to retire there one day. And yes, I know I am crazy for already thinking about retiring at age 30. What can I say, I’ve always been one to plan things way in advance.

Just a few miles Northeast of Santa Barbara is beautiful wine country and one of my favorite wineries – Lincourt.  The winery was named after the owner’s two daughters, Lindsey and Courtney. How cute is that?! After a few trips, I decided I needed to join their wine club.  Along with my wine shipments, they send a recipe featuring one of their club wines.  This recipe is meant to be made using one of their Pinot Noirs.  The sauce cooks low and slow, perfect for a lazy weekend dinner.  I served it over cooked spaghetti squash so I could save the calories for more wine. Duh.


Serves 6

For Spaghetti Sauce:

  • 1/2 pound ground beef
  • 1/2 pound ground turkey
  • 1 cup red wine (pinot noir recommended)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 large cans tomato sauce
  • 1 can tomato paste
  • 1 26 oz can diced tomatoes in juice
  • 1 TB chili powder
  • 1 TB Italian seasoning
  • salt and pepper to taste

For Meatballs:

  • 1/2 pound ground beef
  • 1/2 pound ground turkey
  • 1 cup Italian breadcrumbs
  • 1 egg, beaten
  • 1 cup Parmesan cheese, shredded
  • 1/4 cup water
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 TB olive oil
  • Pasta of choice or cooked and shredded spaghetti squash for serving


For the Sauce:

1. In a large pot over medium heat, saute the onion, ground beef and ground turkey until the meat is browned. Drain any excess liquid.


2. Return the pot to the stove over medium heat and add the garlic, chili powder, salt and pepper and red wine. Simmer for 5-10 minutes.

3. Add the diced tomatoes, tomato sauce and tomato paste to the pot and stir to combine. Cover and simmer on low for 3 hours.  Taste and add additional salt and pepper if needed.


For the Meatballs:

1. Preheat the oven to 350 degrees. Lightly grease a large cookie sheet with 2 TB olive oil and place the cookie sheet in the oven while you prepare the meatballs.

2. Mix all the ingredients together in a large bowl – using your hands is best.  Roll the mixture into about 20 golf ball sized meatballs.

3. Remove the cookie sheet from the oven and place the meatballs on the sheet. Return to the oven and cook for 15 minutes.  Rotate the meatballs and cook for an additional 5 minutes.


4. Place the meatballs in the sauce and serve over pasta or spaghetti squash with additional parmesan cheese and fresh parsley if desired.



Source: Lincourt Vineyards Wine Club