La Sauce au vin du Médoc

Elizabeth David described it as an act of faith to continue with the recipe as it was written

Good for a crowd on a cold night but can be enjoyed on successive days thereafter, especially as a sauce for hard pasta such as rigatoni. The wine would originally have been from the Médoc, when it was cheap, plentiful and its thinness could be compensated for by a little sugar and chocolate. Other wines will serve just as well

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