Difference between revisions of "Zesty Tomato Sauce with Red Wine"
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Latest revision as of 15:22, 12 September 2015
← sauces
Ingredients
Salt and freshly ground black pepper
6 tbsp butter
1 onion, thinly sliced
1 Tbsp minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
1 1/2 cups dry red wine
1 cups beef broth
1 tsp crushed dried rosemary
1/2 tsp granulated garlic
Directions
Melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic, rosemary, and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine and then the broth. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Use immersion blender to purée solids. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time to thicken. Season the sauce, to taste, with salt and pepper.
