Does anyone have a Spaghetti sauce recipe made with burgundy wine ?!
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Answers:
kinda odd... to make something italian-based with a wine thats french-based
but there are a few:
BURGUNDY SPAGHETTI SAUCE
1 lb. ground beef
1 egg
1/4 c. dry bread crumbs
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic salt
1/2 c. water
1 tbsp. oil
2 tbsp. flour
1 can consomme soup
1 c. burgundy (or any good dry red wine)
Combine first column of ingredients with 1/2 cup water, mix well. Drop by bits into 1 tablespoon hot oil in large skillet. Dry until browned, remove from skillet. Blend flour into drippings in skillet, slowly add wine and soup (undiluted). Stir until slightly thickened. Cover, simmer for about 20 minutes. Serve with spaghetti, top with grated Parmesan cheese. Serves 4 to 6.
http://www.cooks.com/rec/doc/0,1826,1521…
Sugar, same principle as making the normal spaghetti sauce, but after I have browned the sausage mince with the onions parsley and garlic, add the wine and allow it to reduce a little before adding the tomato. I have used Burgundy, and also Cab Sav, as long as it's a wine I am prepared to drink and serve to guests, that's what I use.
Also when using the wine, cut back on the pepper and the salt, taste for seasoning towards the end.
remember the first rule: never cook with anything you wouldnt drink. Burgundy is good in a ragu or bolognese. Now pay heed; tomatos have over 400 isoflavones, more than any other food item. over 200 of them are alcohol soluble. they are released by alcohol wine, vodka, whatever. another half of whats left are water soluble, some are heat soluble and some are cold sensitive. So if you are cooking with tomatoes you should heat them first then add water and wine in that order. your sauce will be wonderful. the cold sensitive ones can be shut down in a refrigerator and never re-activated. Want to ruin your sauce, or anything? Put your tomatos in the fridge and col them below 38 degrees. it kills them forever.
Yes. I just add the wine after browning the meat and let it cook off with the veggies before adding the sauce.
hope you kept the recipe it sounds tasty