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How To make Spaghetti Sauce (With Wine)
1 lb Ground Beef
1 Onion
chopped
2 To 3 Cloves Garlic :
minced
2 15-Oz Cans Tomato Sauce
2 6-Oz Cans Tomato Paste
1 tb Italian Seasoning -- or
More 1 ds Ground Oregano
1/2 ts Salt
1/4 ts Black Pepper
1 Or 2 Glugs White Wine
Brown the beef and onion in a huge skillet. Add the garlic when the beef is almost done. Stir in the tomato sauce, tomato paste and all the seasonings. Simmer over low heat while you cook the pasta. Like I said, about 15 minutes before you're ready to serve, stir the wine into the sauce. I've never found it necessary to let spaghetti sauce cook for hours and hours. I don't have the time or the patience, and I like my spaghetti sauce better than anything canned/jarred, or ordered in a restaurant. It's got a richer taste, what with the amount of tomato paste I use. Sometimes I use a can of stewed tomatoes in place of one of the tomato sauces, but that's about the only variation I ever make. Recipe By : Sharon Barbour
How To make Spaghetti Sauce (With Wine)'s Videos
Sauce Bolognese with red wine
How I cook a sauce Bolognese with red wine, minced beef, tomatoes, garlic, herbs, carrot and onion.
This is my version and I like it.
I know there's probably as many versions how to make a Bolognese - this is one.
I've also made this more traditional Ragu ala Bolognese if that's what you're looking for:
Serve with pasta like spagetti, tagliatelle, penne or rigatoni. Or use in a lasagna.
All ingredients in clip. Serves four.
Full recipe on my Swedish recipe-website here:
The BEST Sauce Anyone Can Make
How To Make Spaghetti w/ Homemade Meat Sauce | Best Spaghetti Recipe Ever #MrMakeItHappen #Spaghetti
Spaghetti is a staple in most households. It's relatively cheap to make, feeds a crowd, and the leftovers are just as good - if not better. Today I am going to show you how to elevate a classic! Let's #MakeItHappen
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Shopping List:
1 28oz can crushed tomatoes
1 28oz can chopped tomatoes
1 16oz can tomato sauce
1 onion
1 bell pepper
4 cloves minced garlic
1 lb ground beef 80/20
1/2 lb sweet italian sausage
1/2 lb hot italian sausage
1 tsp worcestershire sauce
1/4 cup dry red wine
herbs de provence
red pepper flakes
salt/pepper/garlic/onion powder
2 pinches of sugar
fresh basil
2 tbsps tomato paste
1 package spaghetti
2 tbsps butter
parmesan cheese
fresh chopped parsley
Directions:
Begin by prepping your veggies. Heat large pot over medium heat and begin cooking your ground meat until no longer pink. Add in onion and pepper and sweat for 5 minutes. Season generously. Add garlic and incorporate. Next, add in tomato paste and mix to combine. Deglaze the pot with a bit of red wine or beef stock - bring to a simmer. Add in crushed and chopped tomatoes, along with tomato sauce. Add Worcestershire sauce and Mix to combine and begin seasoning to taste. Add sugar as needed to balance acidity. Add basil leaves and cover for 30-60 minutes on low - stirring occasionally. Cook pasta to package instructions, drain, and add 2 tbsps butter. (always salt pasta water). Add sauce to your noodles based on your preference and garnish with fresh parmesan and parsley.
White Wine Pasta Sauce
White wine pasta sauce is a simple yet delicious dish that's perfect on its own or as a base for seafood or chicken. The dry white wine gives it a subtle flavour that's then enhanced by a splash of lemon and loads of freshly grated Parmesan. Perfection doesn't begin to cover it! See full recipe here:
Red Wine Pasta Sauce Recipe
Full Recipe -
Ingredients
3 tablespoons extra virgin olive oil (divided)
¼ cup grated onions
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon salt (divided, plus more to taste)
1 cup dry red wine (divided)
36 ounce canned crushed tomatoes (1 kg)
2 tablespoons honey (use maple syrup for vegan)
2 teaspoons veg bouillon powder
1 teaspoon red pepper flakes
½ teaspoon freshly cracked black pepper (or to taste)
2 tablespoons chopped basil leaves
Instructions
Heat 2 tablespoons extra virgin olive oil in a large pan over medium heat.
Once the oil is hot, add onions, garlic, oregano, and ½ teaspoon salt and cook for 5-7 minutes, until the onions are softened and lightly browned, stirring occasionally.
Stir in ½ cup of dry red wine and cook until it is nearly evaporated (2-3 minutes).
Add the remaining ½ cup of wine and cook until it is reduced by at least half and leaves a trail when a spatula is pulled through it (6-8 minutes). Stir frequently while cooking.
Stir in tomatoes, honey, bouillon powder, and red pepper flakes, and bring the sauce to a simmer.
Cook for 10-12 minutes until the sauce is thickened, stirring frequently.
Stir in the remaining 1 tablespoon of extra virgin olive oil, ½ teaspoon salt, black pepper, and basil, and mix well.
Check for salt and pepper and add more if needed.
Remove the pan from the heat and use the sauce as desired.
Notes
This red wine pasta sauce recipe freezes well. You can double or triple the recipe and freeze it for later use.
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How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World
Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!
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