This is a recipe for a smooth pasta sauce, with the addition of a red wine element. The sauce, as a smooth based version is best used as a base for other dishes such as cannelloni or lasagne. For a sweeter version of the sauce, consider substituting the red wine element with port.
Ingredients Required to Make a Red Wine Pasta Sauce
A couple of notes on the ingredients to be used, whilst it is by no means appropriate to use one’s finest red wine in the sauce. Equally, avoid the use of an inferior quality wine, as this will translate into the quality of the sauce produced. Where a more acidic “kick” is required, use a wine such as Chianti, alternatively if a mellow feel is required then use a wine such as an aged Rioja.
- 2 onions – finely sliced
- 3 cloves of garlic – crushed
- 2 tbs olive oil – virgin grade
- 2 tbs tomato pure
- 100ml red wine – Chianti or Rioja are good choices
- 500ml sieved passata
- 1tbs caper berries
- 1tbs dried basil
- 1tbs dried oregano
- 1 hand full of mixed olives – halved
- Dash of extra virgin olive oil
Method – How to Make a Red Wine Pasta Sauce
For the best result, cook the pasta sauce is a heavy-bottomed; cast iron is ideal given the superior qualities of heat distribution, which will see even cooking of the sauce.
- Start by heating the olive oil in the pan. Once the pan has been heated, add the onions and garlic and fry until a translucent effect has been achieved. This should take around five minutes.
- Once the onions have almost dissolved into a sauce-like consistency, maintain the heat and add the red wine and tomato purée. Allow the mixture to reduce for around 2-3 minutes.
- Once the mixture has reduced, lower the heat and add the sieved passata slowly over a period of around five minutes. Once all of the sieved passata has been added, continue to cook the sauce for a further five minutes.
- At this point the sauce such be smooth and nearing completion; add the capers and olives and season to taste. The olives and capers should be added before seasoning; this is due to the salt which may be present on these specific ingredients. Once seasoned, add the dried basil and oregano and cook for a further two to three minutes. If serving with fresh pasta, consider adding a dash of high quality extra virgin olive oil.
The pasta sauce is now ready. As a smooth pasta sauce the mixture is best used as a base for cooking; consider using the sauce as a base for cannelloni or lasagne dishes. Alternatively, the sauce may be used with forms of pasta such as spaghetti or tagliatelle to great effect.
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