Red Wine Pasta Sauce

Made This Recipe? Add Your Photo

Total Time
2hrs 20mins
Prep
20 mins
Cook
2 hrs

This is a sweet-tasting sauce with more than a hint of burgundy. I made a batch of it in September 2007, having no clue what I'd put into it. I set out to reproduce it in October when more tomatoes came in, this time writing down the ingredients. Happy to say that I succeeded on the first try, as I didn't have to add ANYTHING once the cooking got underway. This sauce is absolutely wonderful over manicotti. It makes approximately 3 quarts, the remainder of which I freeze in wide-mouth canning jars. As far as special ingredients, I recommend using Inglenook California Classic Burgundy and Contadina tomato paste. If you have a KitchenAid mixer with the slicer/shredder attachment, running the tomatoes, onions and red pepper through the large shredder produces a wonderful consistency.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Without removing seeds, crush tomatoes thoroughly to desired consistency.
  2. Finely chop the onion and pepper.
  3. Crush the garlic using a garlic press.
  4. Add all ingredients to stock pot, stirring well.
  5. Set stove to low heat, cover pot and simmer for 2 hours, stirring occasionally.