Total Time
Prep 15 mins
Cook 25 mins

A nice hearty well seasoned beef-wine sauce to serve over pasta. I generally use Merlot for the wine because that's my favorite and I can serve the rest of the bottle with dinner. Sometimes I add another vegetable if I have one on hand, such as sliced mushrooms, peas or green beans.

Ingredients Nutrition


  1. In a large saucepan or skillet, sauté the garlic, onion and green pepper in oil over moderate heat.
  2. When the vegetables begin to sizzle, crumble the beef into the pan and sauté it, stirring with a wooden spoon, until it begins to brown, about 5-7 minutes.
  3. Add the wine and stir and scrape well to deglaze the pan.
  4. Add the tomatoes, breaking them up with your wooden spoon.
  5. Stir in the remaining ingredients.
  6. Simmer until sauce is thick but still slightly liquid, 20-25 minutes.
  7. Discard the bay leaf.
  8. Spoon over fettucine or shells.
Most Helpful

This is great! My red wine of choice was Shiraz. I also used diced tomatoes instead of whole along with dried oregano. Those are my only changes. yummy dish. I used elbow macaroni cuz that's what the dish was crying out for. :) This has a nice touch of sweetness, just what I like!

teresas June 09, 2008

It IS a GREAT recipe! And one that works for me! Simply delish, EASY to do! Left out the sugar as is found in other ingredients too! THANKS!

mickeydownunder June 08, 2008

I doubled the recipe. I used only 28 ounces can of whole tomatoes. It's so tasty and easy. Thanks Echo Echo :) Made for beverage tag.

Boomette December 02, 2007