Bottle Of Red Wine Sauce Recipes
SPICY RED-WINE SPAGHETTI
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.
- In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.
- Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.
- Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).
- Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.
- Add the parsley and goat cheese and serve.
RED WINE SAUCE
Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1/3 cup
Number Of Ingredients 3
Steps:
- Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
- Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.
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- Red Wine Sauce. This sauce is a mouthwateringly decadent red wine sauce perfect for accompanying steak and roast duck. It is simple to prepare as the ingredients are easy to find.
- Red Wine Reduction. This recipe is for you if you like the elevating contribution of spices in your red wine sauce. Combining the primary red wine mixture, this recipe incorporates the goodness of the onion and garlic sauteed in butter combo.
- Classic Red Wine Steak Sauce. This classic red wine steak sauce is an easy recipe composed of a few ingredients, so it’s straightforward to make. The flavor combination of the base ingredients and the extra taste brought about by the following ones will elevate your steak.
- Red Wine Sauce. This red wine sauce recipe is ideal for beef dishes, whether beef steak, roasted, fried, or many more. For this recipe, you might want to choose a full-bodied type of red wine to give the sauce more depth in color and many flavors.
- Classic French Bordelaise Sauce. A traditional French sauce, bordelaise is made with red wine from the Bordeaux area. Bordelaise sauce has a luscious and bold flavor that elevates even the simplest dishes.
- Pan Sauce For Steak. This sauce recipe uses the pan you seared your steak as a base. The base alone is a strong unit of flavor, already having a bit of seasoning, oil from the steak, and broth or juice from your meat.
- Red Wine Sauce. This sauce uses the most accessible ingredients you can find and creates a wonderful red wine sauce out of it. Whether you’re serving roast beef, a grilled steak, or a lamb backstrap, this sauce will complement it well.
- Red Wine Sauce. This red wine sauce recipe combines all the flavors you might be looking for in a sauce. This recipe incorporates butter, beef trimmings, onions, finely diced carrots and celery, mushrooms, and spices.
- Basic Red Wine Reduction Sauce. This recipe can be whipped up during a spontaneous steak dinner. You can use your leftover wine or if you want to make use of your wine other than sipping.
- Red Wine Sauce. This sauce incorporates red wine, caramelized onions, butter, dijon, and honey. The combination of these flavors garners a thick sauce rich in flavors.
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- Short Ribs with Mushrooms and Spring Vegetables. To layer the flavors in this dish, chef Rory Herrmann marinates beef short ribs and vegetables in red wine overnight, then uses the marinade in the braise as well.
- Beef Stew in Red Wine Sauce. For this beef stew, chef Jacques Pépin uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender, and moist, and it makes an ideal stew.
- Pan-Roasted Veal Chops with Cabernet Sauce. To make the wine sauce in this elegant veal dish even more complex, use demiglace (concentrated veal stock) instead of beef stock and flour.
- Pork Tenderloin with Roasted Strawberry–Merlot Sauce. Chef Alex Hrabovsky leans on savory pork drippings and lush Merlot to balance the sweet-tart strawberries in this rich sauce for pork tenderloin.
- Poached Eggs with Red Wine Sauce. Anne Willan, founder of the prestigious École de Cuisine la Varenne in France, expounded the virtues of cooking with wine and shared a recipe for classic oeufs pochés en meurette, a Burgundian preparation reminiscent of eggs benedict, with egg-topped buttered toast rounds.
- Red Wine BBQ Chicken. Leftover red wine gets repurposed into a sweet, sticky, and luscious barbecue sauce in this easy chicken recipe from Food & Wine's Justin Chapple.
- Charred Vegetable Ragù. Kelsey Youngman uses the broiler to infuse her hearty vegetarian ragù with smoky richness. Plenty of cremini mushrooms, Parmigiano-Reggiano, and dry red wine round out the sauce on the stove.
- Red Wine Venison Stew. Made with venison, this stew is intensely flavored and has a silky, thick sauce that clings to the vegetables and meat as they slowly cook together.
- Steak and Brassicas with Red Wine Sauce. The brassicas here include baby cauliflower, cute 2- to 4-inch heads that come in vibrant colors like green, orange, and purple as well as the usual ivory, and pair wonderfully with the rich red wine sauce.
- Red Wine Chocolate Snack Cake. Many of us cook with red wine, and F&W Culinary Director at Large Justin Chapple makes the case for baking with it as well.
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