CALAMARI IN RED WINE AND TOMATO SAUCE
Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!
Provided by NCANGELONE
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 10
Steps:
- Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
- In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
- Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 15.5 g, Cholesterol 359.5 mg, Fat 6.5 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 2 g, Sodium 1004.3 mg, Sugar 6.7 g
BEEF BRAISED IN RED WINE
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Heat oil in pot over moderately high heat until hot but not smoking.
- Meanwhile, pat meat dry and sprinkle with salt and pepper.
- Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
- Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
- Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.
RICH AND ZESTY RED WINE TOMATO SAUCE
Here is a recipe for a basic tomato sauce made with red wine- great for cheese-filled pastas and relatively easy to make. My fiance also believe this recipe could be prepped in a crockpot and left to sit all day, but I haven't tried that. See the Directions for an alternative spicier version. Enjoy!
Provided by Keiko Larry
Categories Sauces
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, sweat the chopped onions and garlic in the olive oil over med-low heat.
- Add the peeled tomatoes, crushing them with your hands one by one into smaller chunks. Be careful- they squirt all over the place! Make sure to pour in all the liquid in the cans as well. Add all ingredients except salt, cheese, and wine.
- Stir all ingredients together. Cover, and increase heat to med-high. Simmer/cook 30-40 minutes, stirring occasionally so that the sauce doesn't burn on the bottom.
- Add about 1/3 of the bottle of merlot. Add the cheese. Stir, reduce heat slightly and let that cook uncovered for another 15-20 min, stirring occasionally.
- Taste and determine if you need salt, and add to taste. For salt with a little tang, add some more cheese, if you have it. Let simmer another 15 minutes uncovered, stirring occasionally.
- During the last simmering stage, cook your pasta.
- Serve over pasta (1 ladleful is gracious plenty). Extra sauce can frozen for up to a month. To reheat, let simmer on low uncovered, stirring frequently so the sugar in the merlot doesn't burn.
- *Spicy alternative: For a spicier sauce, use shiraz in place of merlot and add 2 tsp of dried red pepper flakes.
GARLIC SHRIMP PASTA IN RED WINE TOMATO SAUCE
Garlic Shrimp Pasta in Red Wine Tomato Sauce dish seems so fancy and indulgent, yet it's very simple to prepare. Restaurant style spaghetti sauce is made with Chianti wine, fresh basil, lots of garlic and Italian seasoning.
Provided by Olya
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add shrimp and season generously with salt, black pepper and red pepper flakes.
- Cook about 2 minutes, turning shrimp over once, until just cooked through, and then transfer to a large plate.
Nutrition Facts : Calories 464 kcal, Carbohydrate 55 g, Protein 38 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 294 mg, Sodium 2127 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
RED WINE SAUCE
Enjoy this deliciously rich red wine sauce as an accompaniment to steak. It's easy to make - cook it while steaks are resting then drizzle over when it's ready
Provided by Barney Desmazery
Categories Condiment
Time 15m
Number Of Ingredients 8
Steps:
- Pour the fat out of the pan you cooked your steaks in, but don't clean it. Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.
- Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.
Nutrition Facts : Calories 212 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium
RED WINE AND TOMATO BRAISED CHICKEN
Simple red wine and tomato braised chicken drumsticks. Easy and delicious comfort food for the fall or winter months! Serve with Yukon Gold mashed potatoes and vegetables (these green beans almondine would be an excellent choice!) for a wonderful main course. If you want to get fancy, French the chicken drumsticks. Cutting the tendons and ligaments near the knuckle allows the meat to plump and pull together during cooking and, in my opinion, results in more tender meat.
Provided by Laura / A Beautiful Plate
Categories Chicken and Poultry
Time 3h
Number Of Ingredients 13
Steps:
- Remove the chicken drumsticks from the fridge and allow them to sit out at room temperature for about 30 minutes. Using a small knife, carefully French the drumsticks (leaving the skin on - this simply involves trimming the tendon and cleaning the bone).
- Season the drumsticks generously with salt and pepper. Lightly dredge the drumsticks in the all purpose flour.
- Heat a large Dutch Oven (5 to 6 Quarts) or heavy-bottomed pot over medium-high heat. Add a small layer of vegetable oil. Once the oil is shimmering, add the drumsticks to the pan, setting them apart by 1 to 2 inches. You may need to sear the drumsticks in batches to avoid over-crowding the pan.
- Sear the drumsticks until golden brown on all sides (be careful when flipping the pieces as the oil may splatter). Once the drumsticks are finished searing, set them aside on a large rimmed plate. If needed, you may need to add a bit more oil to the pot between batches.
- Once the drumsticks are seared, return the pan to medium high heat - leave roughly 1-2 tablespoons of chicken fat in the pan - and add the chopped onions to the pan, sautéing them for 3 to 5 minutes, stirring frequently. Add the diced carrots and celery and continue to cook over medium heat, allowing the vegetables to gain some color and caramelize. If they gain too much color, add a small splash of water to the pan to deglaze and add moisture.
- Add the tomato paste and cook for for 1 to 2 minutes, stirring constantly, until thickened. Deglaze the pan with the red wine and using the edge of a wooden spoon, scrape any caramelized bits off the bottom of the pan. Continue to cook until the wine has reduced significantly and the mixture is very thick (and the pan is almost dry).
- Add the bay leaves, chicken stock, and diced tomatoes to the pot. Bring to a low simmer and then carefully add the seared drumsticks (and any juices on then plate) to the pot. The stock should submerge the drumsticks a third or halfway up.
- Cover and braise the chicken - the cooking liquid should be at a very low simmer (a couple small bubbles every few seconds) - for 2 to 2½ hours. Check the pot every 30 minutes or so, adjusting the heat as needed and stirring occasionally, or until the meat is very tender and almost falling off the bone.
- Before serving, season to taste with salt and pepper. Serve with Yukon Gold mashed potatoes and vegetables (these green beans almondine would be an excellent choice!) for a wonderful, comforting main course.
- Note: If you have leftover braising liquid, do not throw it out. It is full of flavor and body (gelatin). Use as a pasta sauce, soup, or stock base. It can also be reduced, strained and made into a delicious pan sauce!
Nutrition Facts : ServingSize 1 serving, Calories 591 kcal, Carbohydrate 53 g, Protein 46 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 192 mg, Sodium 783 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 13 g
MUSSELS IN RED WINE
Mussels in a red wine sauce make an elegant appetizer for a dinner party or a quick meal to make for a weeknight. All you need is onion, garlic, tomatoes, fresh parsley, rosemary, and red wine for a rustic tomato and red wine sauce, and the best part is that it is ready in less than 30 minutes! Serve with some crusty bread to soak up the extra sauce.
Provided by Jennifer Mosinski
Categories Dinner
Time 27m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until softened and translucent, 3 to 5 minutes. Add garlic and sauté until fragrant; 1 minute more. Reduce heat to medium. Stir tomatoes, parsley, and rosemary into onions; cook until tomatoes soften, 3 to 5 minutes. Press tomatoes to release juice. Pour red wine into skillet, scraping up any browned bits of food using a wooden spoon. Bring liquid to a simmer. Add mussels and cook, stirring occasionally, until shells open, about 10 minutes. Season with salt and pepper.
BEEF ROLLS IN RED WINE TOMATO SAUCE
Beef Braciole -- These tasty, tender beef rolls are cooked in a robust tomato and wine sauce. Posting this for ZWT7. The recipe comes from http://www.italianfoodforever.com
Provided by Papa D 1946-2012
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.
- Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet.
- Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet.
- Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes.
- Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes.
- Serve hot with a side dish of your choice.
MEATBALLS IN TOMATO, RED WINE AND BASIL SAUCE WITH FRESH PASTA
Meatballs in tomato, red wine and basil sauce with fresh pasta
Provided by john86
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat the oil in a large, deep frying pan. Fry the meatballs until cooked all the way through. Set aside, leaving the juices and remaining oil in the pan.
- Add the chopped onion to the pan and cook for 3-4 minutes or until soft. Add the garlic and cook for another minute. Pour in the red wine and cook until reduced by half.
- Stir in the chopped tomatoes, chili and fresh basil and season generously with salt and pepper. Stir the meatballs into the sauce and cook on a moderate heat for 10 minutes.
- Cook the tagliatelle according to the packet's instructions. Spoon the meatballs and sauce over the pasta and sprinkle with Parmesan cheese to serve.
GNOCCHI WITH ZESTY RED WINE TOMATO SAUCE
This scrumptious gnocchi with tomato sauce is easy enough for a weeknight, but also perfect for special dinners. Full of flavor and on the table in about 30 minutes!
Provided by Alissa Saenz
Categories Entree
Time 30m
Number Of Ingredients 12
Steps:
- Coat the bottom of a medium pot with the olive oil and place it over medium heat.
- When the oil is hot, add the onion. Cook the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
- Stir in the garlic and cook it with the onion for about 1 minute, until very fragrant.
- Stir in the wine and bring it up to a simmer. Let it cook until reduced by half, about 3 minutes.
- Stir in the tomato sauce, tomatoes, sugar, oregano, and red pepper flakes.
- Bring the sauce to a simmer and let it cook for 15 to 20 minutes, until slightly thickened.
- When the sauce has about 10 minutes left to cook, begin bringing a large pot of salted water to a boil. Add the gnocchi and cook it according to the package directions.
- Drain the cooked gnocchi into a colander.
- When the sauce has finished simmering, remove the pot from heat.
- Season the sauce with salt and pepper to taste, and stir in the basil. Stir in the gnocchi.
- Divide onto plates and serve.
Nutrition Facts : ServingSize 1 heaping cup (1/3 of recipe), Calories 374 kcal, Fat 5.8 g, SaturatedFat 0.8 g, Sodium 1376 mg, Carbohydrate 73.3 g, Fiber 7.2 g, Sugar 14.7 g, Protein 8.4 g
VEAL, MUSHROOM AND RED WINE SAUCE
Steps:
- Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.
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- Pour in the wine and allow it to bubble for a couple of minutes, then add the tomatoes, squashing some with a fork so the juices all mix together – if it looks too thick, add the chicken stock (if using), or a splash of water.
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- In a small bowl, combine the breadcrumbs and milk; set aside. In a large bowl, combine the meats; season with salt and pepper. Add the ricotta, parsley, 1/4 cup grated cheese, the egg, spices, a fat drizzle of EVOO and the grated garlic. Stir in the moistened breadcrumbs; mix to combine. Divide the mixture into 4 equal portions; divide each portion into thirds and roll each into a large meatball, to make 12 meatballs. Bake on a rimmed nonstick or parchment-lined baking sheet until just cooked through and slightly crispy, 16 to 18 minutes.
- Meanwhile, in a large, deep skillet, heat 2 tbsp. EVOO over medium-high. Add the sliced garlic and grated onion, season and stir until fragrant, 1 minute. Add the tomato paste; stir 1 minute more. Add the wine; simmer until reduced by half, about 5 minutes. Add the stock and passata, then reduce the heat to medium-low. Add the meatballs; simmer, gently turning the meatballs, until heated through, about 5 minutes. Serve with sauce, cheese and bread for mopping.
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5/5 (3)Calories 113 per servingCategory Sauce
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until onion is softened and lightly browned, 5–7 minutes. Stir in garlic and cook until lightly golden brown, 1–2 minutes.
- Stir in ½ cup red wine and cook until nearly evaporated, about 2 minutes. Add remaining ½ cup and cook until reduce by at least half and a trail is left when a spatula is pulled through it, about 6 minutes.
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4.5/5 (33)Total Time 27 minsCategory PastaCalories 398 per serving
- In a large, deep pot, heat olive oil over medium-high heat. Add Italian sausage, onion, bell pepper and cook, breaking up sausage, until onions are translucent and sausage is cooked through. Add garlic and cook for one minute or until fragrant.
- Add crushed tomatoes, wine, chicken broth, and oregano. Increase heat to high and bring to a boil.
- Reduce heat to a high simmer (medium/medium-low) and add pasta. Stir to combine and push pasta down into sauce, Cover and cook for 15 minutes, stirring frequently, or until pasta is al dente.
- Reduce heat to low and add cream cheese. Stir until cream cheese is melted and combined. Serve topped with fresh parsley or basil, if desired.
SPICE-BRAISED CHICKEN LEGS WITH RED WINE AND TOMATO …
From foodandwine.com
5/5 Total Time 1 hr 40 minsServings 6
- In a large, deep skillet, heat 2 tablespoons of the oil until shimmering. Season the chicken with salt and pepper and add half to the skillet. Cook over moderately high heat until browned, about 3 minutes per side. Transfer the browned chicken to a plate and repeat with the remaining chicken. Pour off the fat in the skillet.
- Add the remaining 1 tablespoon of oil to the skillet. Add the cumin seeds and cook over moderately high heat for about 10 seconds, until fragrant. Add the onions and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the garlic, ginger, cinnamon stick, crushed red pepper and bay leaves and cook, stirring, until the garlic is golden, about 3 minutes. Add the wine and simmer over moderately low heat for 5 minutes. Add the stock and the tomatoes with their juices and simmer for 10 minutes.
- Add the chicken to the sauce along with any accumulated juices and simmer over low heat, turning a few times, until the chicken is cooked through and the sauce is flavorful, about 50 minutes. Discard the cinnamon stick and bay leaves, season with salt and pepper and serve.
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5/5 (7)Total Time 35 minsCategory Main CourseCalories 277 per serving
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- Add and reduce the wine. Pour the red wine into the pot and allow it to reduce by half, about 3-5 minutes.
- Add the crushed tomatoes and simmer. Pour the crushed tomatoes and red pepper flakes into the pot. Stir the mixture and reduce it to a simmer. Add the sugar. Allow the sauce to simmer for at least 20 minutes.
- Cook the pasta. Bring a large pot of generously salted (about 1 tbsp of salt) water to a roaring boil. Cook the pasta to al dente according to package instructions. Save 1 cup of the pasta water.
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4/5 (6)Total Time 45 minsServings 6
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- In a large enameled cast-iron casserole, heat the extra-virgin olive oil until shimmering. Add the smashed garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the pureed tomatoes, the clam juice, thyme, basil and sugar. Season with salt and pepper and bring to a boil. Cook over moderately low heat until it is reduced by one-third, about 45 minutes. Add the squid and cook over low heat until very tender, about 45 minutes longer.
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WE TEACH YOU HOW TO MAKE CHICKEN IN TOMATO AND RED WINE SAUCE!
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Category MeatTotal Time 2 hrs 35 minsEstimated Reading Time 5 mins
- Heat the olive oil in a heavy cast iron skillet. Sauté the onion in the hot oil until transparent (about 3-4 minutes), add the garlic and sauté until fragrant (about 30 seconds).
- Add the chicken to the hot oil, that is aromatised by the onion and the garlic, and sear on both sides until it is golden.
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