Hey Paisan!

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 26 ounce jar  tomato and basil bombolina pasta sauce
½ cup Sutter Home California Zinfandel
2 ounces Turkey Pepperoni 2/3 cup finely chopped white onion
2 T finely chopped garlic
½ cup fresh bread crumbs
1 t kosher salt
1 t fresh ground black pepper
1 t ground cumin
2 t sweet paprika
2 pounds ground chuck (80/20)
2 large eggs
1 T Worchester sauce
1 ½ t chili flakes
6 ciabatta rolls
Oil for the grill
1 8 ounce package (12 slices) Deli Style Sliced Provolone Cheese



Combine pasta sauce and wine in saucepan. Place over heat and cook slowly until mixture is about as thick as ketchup, about 1 hour. Place pepperoni in bowl of food processor and process until fine. Place processed pepperoni, onion, garlic, bread crumbs, salt, pepper, cumin, paprika, meat, eggs, Worchester sauce and chili flakes in bowl. Mix well with your hands. Place mixture in refrigerator for at least 30 minutes or up to overnight. Split rolls in half. Toast over medium heat until lightly brown. Set aside. Retrieve meat mixture from refrigerator. Using a scale, divide into 6 equal portions. Shape meat into patties that are about the same shape as the rolls. Oil the grill grates. Over medium fire grill burgers 2 minutes on first side. Flip and grill for another 2 minutes or until internal temperature reads 150 on an instant read thermometer. Divide cheese among burgers, turn off grill and allow to sit in closed grill until cheese melts (about 1 minute). Dress bottom of rolls with 1 to 1 ½ tablespoons of pasta sauce mixture (depending on the size of your rolls). Enjoy!