Red Sauce Recipe - Cooking Index
2 tablespoons | 30ml | Olive oil |
1 tablespoon | 15ml | Onion - peeled, diced (large) |
8 | Garlic cloves - peeled, sliced | |
1 teaspoon | 5ml | Cumin |
1 teaspoon | 5ml | Dried oregano |
Kosher salt - to taste | ||
Freshly-ground black pepper - to taste | ||
2 cups | 474ml | Red wine |
2 | Whole tomatoes with juice - (15 1/2 oz ea) | |
1 cup | 237ml | Chicken stock or low-sodium broth |
2 tablespoons | 30ml | Chopped fresh parsley - for garnish |
Extra-virgin olive oil - for garnish |
Place a sauce pot over low heat and add olive oil to warm. Add onions and saute, stirring, until translucent, about 8 to 10 minutes. Add garlic and cook for 1 minute. Add cumin and oregano and stir to combine. Season with salt and pepper and add red wine. Reduce liquid by half. Crush tomatoes with your hands and add to sauce along with tomato juice. Bring sauce to a boil, then reduce heat to a simmer. Skim sauce to remove any impurities from the top. Add chicken stock, stir to combine. Cook 10 to 15 minutes, uncovered.
This recipe yields ?? cups of sauce.
Source:
MICHAEL'S PLACE with Michael Lomonaco - Recipe courtesy of chef Jim Botsacos, Molyvos - From the TV FOOD NETWORK - (Show # ML-1C31)
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