So you don't have to miss El
Classico because the missus wants to watch Sex and the City again.
We eat spaghetti with «meat sauce» (basically: cook an onion and some ground beef, drain, cook some garlic & red pepper flakes in the leftover fat, add a jar or two of tomato sauce — we like
Classico because it's not sweet — toss in parmesan and Italian seasoning, and let it cook while you boil the noodles) «smashed» chicken (what we call chicken that's been beaten flat with my rolling pin and then cooked in the cast iron pan on really high heat), and homemade pizza pretty much every week.
Not exact matches
Red blends have obviously been around nearly forever, and some of the truly great examples, think of Bordeaux, Chianti
Classico, and Rioja for example, thrive precisely
because they are blends.