Red Wine Basil Pasta Sauce

Red Wine Basil Pasta Sauce

Am I the only one who is nostalgic for the days when you could make a last minute run to Blockbuster and grab a dozen random movies for a spur of the moment movie binge? Don’t get me wrong, I have a Netflix subscription and am as addicted to “on demand” as the worst of them. But sometimes on a random Tuesday, I want to have a Sex And The City throwback marathon, and since it’s not on Netflix Instant then I’m totally SOL.

Red Wine Basil Pasta Sauce

Who am I kidding? I have Every Single Episode of Sex And The City on DVD. Don’t you?

Red Wine Basil Pasta Sauce

What does this have to do with Red Wine Basil Pasta Sauce? Absolutely nothing. I’m not even going to try to come up with some logical link between the two, because there isn’t one.

Red Wine Basil Pasta Sauce

But I am going to apologize for not posting this superb pasta sauce several weeks ago when I first made it, because it was cruel keeping you from making my new favorite pasta sauce!!! And you know how much I love pasta sauce.

Red Wine Basil Pasta Sauce

I love my go-to pasta sauce recipe, but sometime I get bored and I want something different. And sometimes I have a partial bottle of red wine left over staring at me, begging me to do something with it.  I gave in, and the result was sensational!!

Red Wine Basil Pasta Sauce

The rich, red wine adds an extra depth of flavor and a complexity to the sauce that I LOVED! This is a nice, thick, rich sauce that is bursting with fresh Italian herb flavors!

Red Wine Basil Pasta Sauce

Use it in a robust, meaty lasagna or in a lighter, waist-friendly vegetable lasagna, or pour a healthy scoop over pasta with meatballs, or eat it with a spoon straight from the pot (what?! You don’t do that too?). Whatever you do with it, I know it will be fabulous!

Red Wine Basil Pasta Sauce

By the way, doesn’t it seem cruel and unusual that Sex And The City isn’t on Netflix Instant?

Red Wine Basil Pasta Sauce

Yield: Approximately 8 cups

Red Wine Basil Pasta Sauce

The red wine adds an extra depth of flavor and a complexity to this sensational red pasta sauce!!

Ingredients

  • 3 cups onion, finely diced
  • 4 tablespoons garlic, minced
  • 3 tablespoons olive oil
  • ½ cup dry red wine (I used a reasonably priced Cabernet Sauvignon)
  • 2 28 oz cans San Marzano tomatoes
  • 2 6 oz cans tomato paste
  • 2 cups chicken stock [A great recipe for chicken stock here]
  • ¼ cup + 1 tablespoon fresh basil, minced
  • 3 teaspoons fresh thyme
  • 3 large pinches of Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon dried sage

Instructions

  1. Heat a 5 ½ to 7 quart Dutch oven over medium heat until hot. Add olive oil, swirling to coat. Saute onions and garlic until the onions are transluscent. You don’t want to brown them.
  2. Add the red wine and stir with a flat wooden spatula until the wine has reduced slightly, about 2 minutes.
  3. Add all of your remaining ingredients, bring to a slow boil then reduce heat to low and simmer sauce, covered, for 4 to 8 hours; stirring occasionally. You can add more chicken stock if the sauce gets too thick. I like a thicker sauce, so I allow mine to reduced for the last hour with the top off.
  4. After about 2 hours, I like to taste the sauce to make sure it doesn’t need any additional seasoning.
  5. Towards the end of your cooktime, taste the sauce again to see if it is too acidic. If it is and that isn’t your thing, you can add 1 tablespoon granulated sugar to counterbalance that acid. I find it really varies by batch.

Notes:

I like my pasta sauces thick, but if you don’t, just add more chicken stock to your liking and omit the step where I take the lid off the pot to cook it down. I do think thicker sauces are better for lasagna.

Recipe by American Heritage Cooking

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Comments

      • Connie says

        you can also add about a dozen baby carrots to the simmer process as an alternative to sugar to neutralize the acidic taste

        • AmericanCooking22 says

          I’ve never heard that but it sounds like a healthier alternative to 1T sugar! Thanks for sharing, Connie!

          • Connie says

            My mother-in-law came over from Italy in the 70s and that is how she taught me. Not to mention the carrots are fabulous and fought over by the family at the end of the cooking process!! Give it a try some time!

          • AmericanCooking22 says

            I’m super excited to try it out! I’ll pick up some baby carrots at the store today!

    • AmericanCooking22 says

      Me too and Red Box, or whatever it’s called, totally doesn’t count.

      The sauce is divine! It’s my new favorite.

  1. says

    Love your hearty dishes. I don’t crave pasta often because that seems to be the most served thing for staff at a lot of restaurants. The pasta noodles are cheap and bought in bulk. And the ones we serve customers are made from scratch and rolled out. And you can’t eat store bought pasta again after you’ve tasted some of the fresh made stuff. I can imagine digging into a hand made pasta dish, with oodles of your sauce.

    I miss the neighborhood Blockbuster too. Miss browsing through the sections, taking my time, spending hours trying to make up my mind lol. Oh yeah, that reminds me. I’ve been paying for Netflix and haven’t used it in months! Any recommendations?
    Miss Kim @ behgopa recently posted…Congrats to the One Year Blogiversary Giveaway winner and the lessons learned from my first blog giveaway!My Profile

    • AmericanCooking22 says

      I feel for you – homemade is soooo much better than dried. I have a pasta attachment for my KitchenAid but I’ve never used it. I really want to try it out, but I feel like there is always something else I need to be doing!

      Netflix is my vice. I don’t know what your “thing” is but I will binge watch whole series like Pretty Little Liars, Downton Abby (on disk only), Gossip Girl, Revenge (Holy Addicting), Hart of Dixie. I want to try Scandal, House of Cards, Castle, and some others. Netflix is trouble

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