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Best of 2010: Red Wine Pasta Sauce

 

Someday I will have a great camera {cough… cough… Birthday… cough}.  Until then, our Bella Fans will have to put up with my novice photographs. 

This past Sunday, we held “Cardinals” Church at our home.  During this blessed event, I served two kinds of pasta and sauce (Vodka Cream and Red Wine Pasta Sauce), salad, garlic bread, roasted asparagus with Parmesan cheese and {of course} Diet Coke.

Mmmmmmmmmm. Delicious.

Since this Red Wine Pasta Sauce is one of my favorites, I decided to share it with all of you.

RED WINE PASTA SAUCE

 

Ingredients

  • 1 large white onion, chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1/4 cup tomato paste
  • 1 1/2 teaspoons salt
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon dried basil leaves
  • 2 cups Merlot
  • 1 (28-ounce) can diced Fire Roasted Tomatoes, with their juices
  • 1 (28-ounce) can Crushed Tomatoes
  • 1/4 Cup Shredded Parmesan
  • 2 teaspoons Fresh Italian Parsley (Optional)

 

Directions

In a large saucepan saute the onion in the olive oil over medium-high heat until soft and lightly golden, 4 to 6 minutes. Add the minced garlic and cook, stirring, for 1 minute.

 

Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil, and cook for 1 minute.

 

Add Merlot and the tomatoes. Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 45-50 minutes, stirring occasionally.  Once the flavors have come together, add Parmesan and Fresh Italian Parsley.

 

Serve with your favorite pasta (I love to use 3 Cheese Tortellini).

Enjoy!

April 9, 2012 - 6:12 pm

April 7-13 [Meal Plan] « Roots and Shoots - [...] and cheese tortellini with red wine pasta sauce (The pasta is Bertolli from the grocery store refrigerator section. The red wine sauce came out of [...]

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