Velvety Tomato Wine Sauce Recipes

TOMATO-WINE SAUCE

Steps:

• Sauté onion and garlic in oil over low heat for 15 minutes-until very limp.
• DO NOT BROWN!
• Add sage and sauté 5 minutes.
• Add tomato sauce and wine-simmer UNCOVERED 10 minutes.
• Then cover and simmer for 60-90 minutes.
• Stirring occasionally.
• Uncover and simmer to desired thickness.
• Season to taste with salt and pepper.
• Serve over spaghetti, gnocchi, pierogies, sausages- whatever sounds good to you!

GREEK MEAT ROLLS IN TOMATO-WINE SAUCE

Steps:

• Mix all meat roll ingredients, except flour, together until blended.
• Shape into finger-like rolls.
• Coat lightly with flour and brown in large frying pan with oil.
• Remove and drain on paper towls.
• In pan used to brown meat, make sauce by wisking all ingredients until smooth.
• Add meat rolls and simmer one hour on top of stove.
• Serve over cooked orzo or rice.
• Can bake in oven for 1 hour at 400 or in crockpot on low for 4-6 hours.

MEATBALLS IN TOMATO-WINE SAUCE

Steps:

• To make the sauce, heat the olive oil in a large nonstick skillet over med-high heat.
• Add in the onion and garlic; stir/saute for a few minutes or until well softened but not browned.
• Add in the wine; bring to a boil; continue boiling 1-2 minutes, scraping up any browned bits stuck to the bottom of the pan.
• Transfer mixture to the slow cooker.
• Add in tomatoes, tomato paste, salt, pepper, basil, oregano, parsley, allspice, and bay leaf; stir to combine.
• Cover and cook on HIGH while you prepare the meatballs.
• To make the meatballs: add the ground beef to a large mixing bowl, breaking it up a bit with your fingers or a large fork.
• Add in the breadcrumbs, eggs, Parmesan, salt, pepper, basil, oregano, parsley, and allspice.
• Gently but thoroughly blend the ingredients, using your hands or a large fork.
• Be careful not to compact the meat, which will make your meatballs tough.
• Gently shape the mixture into 12 meatballs, each a little bigger than a golf ball.
• Heat the olive oil in a large nonstick skillet over med-high heat; add in the meatballs and brown on all sides, 6-10 minutes, turning carefully.
• Using a slotted spoon, transfer meatballs to the slowcooker.
• Pour off any fat from the skillet, return to the stove and add the wine.
• Cover over high heat for 2-3 minutes, scraping up any browned bits stuck to the pan.
• Pour over the meatballs.
• If the meatballs are not covered by tomato sauce, carefully spoon some sauce over them.
• Cover and cook on LOW for 5-6 hours.
• Remove the bay leaf and serve meatballs and sauce over pasta.

PORTUGUESE CHICKEN WITH TOMATO WINE SAUCE

Steps:

• In a large skillet heat the butter, add the chicken and brown on all sides. Remove chicken and keep hot.
• Add the onion to the skillet and cook slowly, stirring occasionally, 3 to 4 minutes. Add the flour and garlic and, stirring with a wire whisk, add the wine and broth and cook until the mixture is thickened and smooth.
• Add the canned tomatoes, salt and pepper. Return the chicken to the skillet, cover and simmer until tender, about thirty minutes.
• Remove the chicken from the skillet to a warm serving platter and keep hot. Add the fresh tomatoes to the skillet and simmer 15 minutes.
• Pour the sauce over the chicken and serve sprinkled with chopped parsley.