Recipe: Perfect Red Sauce with Wine

Recipe: Perfect Red Sauce with Wine Delicious, fresh and tasty.

Red Sauce with Wine. Season with coarse salt; serve with Pepper-Crusted Filet Mignon. If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce. Lastly add the red wine, stock and bring to a boil.

Red wine will be added in the final step and very gently.

The mixture will then be mixed thoroughly to bring out the flavorsome effects of red wine in the spaghetti sauce.

The red wine we recommend you to use in cooking, particularly in making the perfect spaghetti sauce is Chianti.

You can cook Red Sauce with Wine using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Red Sauce with Wine

1. You need 1 tbs of olive oil.

2. It’s 1 cup of chopped yellow onion (1 onion).

3. It’s 1 1/2 tsp of minced garlic.

4. It’s 1/2 cup of red wine.

5. Prepare 1 (28 oz) of can crushed tomatoes, or plum tomatoes in puree, chopped.

6. Prepare 1 tbs of chopped fresh flat-leaf parsley.

7. It’s 1 1/2 tsp of kosher salt.

8. You need 1/2 tsp of freshly ground black pepper.

Chianti is one of the most desired red wines in the kitchen.

Meat Sauce with Red Wine and Mushrooms is a simple, flavorful pasta sauce with ground beef simmered in crushed San Marzano tomatoes with red wine, mushrooms, and spices.

This is the only sauce recipe you'll ever need.

Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil.

Red Sauce with Wine instructions

1. Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes..

2. Add the garlic and cook for one more minute..

3. Add wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes..

4. Stir in tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes..

The richness comes from quickly sautéed mushrooms and red wine, simmered just until the mixture begins to thicken..

From Mark Bittman's "Quick and Easy Recipes" from the New York Times.

The pasta takes on a fruity acidity from the reduced wine–smoothed by the last-minute addition of butter–and a beautiful mahogany glaze.

This is a good side dish to a grilled meat or fish.

Red wine can be added to other ingredients when making pasta sauce from scratch to add richness and depth of flavor to the finished product.