Pairing: Martinelli zinfandel shines with low-heat chile

Our Wine of the Week, Martinelli 2016 Russian River Valley Giuseppe & Luisa Zinfandel ($58) is big, bold and brawny and weighs in at a whopping 16.4 percent alcohol.

On the palate, the wine is rich and juicy, with flavors of black fruit, freshly ground dark-roast coffee and a pantry full of sweet spices. The finish lingers, with tannins that are remarkably smooth.

To enjoy this wine at the table, you need to choose bold foods that stand up to the alcohol. Red meats certainly work well, as you would expect, but so do root vegetables, especially carrots and parsnips, Whole wheat pasta with goat ragu, spaghetti Carbonara made with good smoked bacon and farro with braised lamb shanks all make good matches.

For today’s recipe, I’ve turned to an old favorite, originally inspired by a dish popular in the Midwest and typically called Cincinnati Chili Spaghetti. I use chuck roast instead of ground beef and use my own chili recipe, but with the heat turned down so that it doesn’t turn the wine bitter. For the best results, make the chili a day or two in advance, as its flavors improve as it rests.

Chili Colorado Spaghetti with Cheddar Cheese

Serves 6 to 8

2 pounds, approximately, well-marbled beef chuck roast

- Kosher salt

2 tablespoons lard or olive oil

1 large yellow onion, cut into small dice

3 garlic cloves, minced

2 tablespoons all-purpose flour

3 tablespoons Gerhardt’s chili powder

1 tablespoon smoked Spanish paprika

2 teaspoons ground cumin

2 teaspoons dried Mexican oregano

2 tablespoons white wine vinegar

2 10-ounce cans Las Palmas red chile sauce

- Black pepper in a mill

1 pound spaghetti or spaghettini

1 small white onion, cut into small dice

12 ounces grated Cheddar cheese

Set a large, deep, heavy sauté pan over high heat. Season the chuck roast all over with salt and, when the pan is hot, sear it on one side until it is evenly brown, about 4 to 5 minutes. Turn and sear on the other side. Transfer to a plate or cutting surface and set aside to cool.

Add the lard or olive oil to the pan, lower the heat to medium, add the onion and sauté until very soft and fragrant, about 15 minutes; do not let the onions brown. Add the garlic and sauté 2 minutes more. Season lightly with salt.

While the onions cook, cut the meat into small dice. When the onions and garlic are cooked, stir in the meat and sprinkle the flour over everything. Stir and cook 2 minutes.

Stir in the chili powder, paprika, cumin and oregano. Add the vinegar and stir gently.

Pour in the chile sauce and 1 cup of water and stir well. If the mixture seems too thick, add a bit more water. Cover and cook very gently until the meat is very tender, about 2 to 2 ½ hours. Uncover and cook for another 20 to 30 minutes, until the sauce is reduced a bit.

Taste, correct for salt and season with several turns of black pepper. Remove from the heat and keep hot or cool and refrigerate for a day or two.

To finish, fill a large pot two-thirds full with water, add a generous tablespoon of salt and bring to a rolling boil over high heat. Add the pasta, stir until the water returns to a boil and cook according to package directions until the pasta is just tender.

Drain but do not rinse the pasta and tip it into a large bowl. Add a couple of ladles of chili and toss gently so that the pasta is coated. Divide it among individual bowls or plates and spoon more chili over it.

Top with onions and cheese and enjoy right away.

Michele Anna Jordan is the author of 24 books to date, including “More Than Meatballs.” Email her at michele@micheleannajordan.com.