Red sauce recipe that includes wine as an ingredient?!
Red sauce recipe that includes wine as an ingredient?
I was out this weekend with friends and we ordered toasted ravoli. It was servied with a red sauce that obviously had wine in it. It was absolutely the best non-meat sauce I ever had.
Does anyone have a recipe for red sauce with wine? Finding one that sounds good on the web would be acceptable but it would be best if someone has one they make at home.
Answers: This sauce can be used with any pasta....it is delicious. I usually use it for lasagna.
1 medium chopped red onion
3 tablespoons vegetable oil
2 cloves garlic (minced)2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
1/2 cup of dry red wine (such as Burgandy)
1/2 cup of water
1 teaspoon oregano leaves
2 teaspoons basil leaves
1/2 teaspoon of pepper and sugar
1 teaspoon salt
1. Saute the minced onion and garlic until soft.
2. Add and stir: tomato sauce, tomato paste, wine, water, salt, oregano, basil, pepper, and sugar.
3. Bring to a boil. Reduce heat. Cover and simmer slowly for 90 minutes.
* You can also add 1 1/2 lbs. of beef or Italian sausage if desired. Source(s):
Recipe from June 2006 Cheers2Wine News
http://www.cheers2wine.com Easy and nice with pasta:
- Fry a finely chopped onion and a crushed clove or two of garlic, until they're translucent.
- Add a can of tomatos. Whole plum tomatos taste better than chopped, but go with what you have
- Using a potato masher, mash the sauce so it's fairly liquid but still has some lumps.
- Simmer (NOT BOIL) until the sauce has reduced by at least half (or pref. 3/4) and is nice and concentrated.
- Add a decent slosh of red wine or red wine vinager.
- Mix well. If you're using wine, leave to cook for a bit to cook off the alcohol (or it will taste quite harsh). If you're using red wine vinager you can serve almost straight away.
Serve with any sort of pasta.
I recommend playing with this sauce until you get the ratios of everything just how you want - some like more wine, some like less. 1 tablespoon olive oil
1 tablespoon minced garlic
2 bonless skinless chicken
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper to taste
DIRECTIONS
Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
You could make the sauce with out the chicken