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
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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!
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by camberley
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