Red Sauce Advice

[-DEADLY SUSHI-]

I have a big can of pureed tomatos. I also have some killer Merlot. I want the two to get married but Im not sure if it will work.
Anyone have advice for spaghetti sauce with wine? Im a little creativly stuck here.

Thanks in advance.

 

[kansasgirl]

Burgundy Sauce

You might like this one - it is very simple, but very delicious.

Burgundy Sauce
1 lb Lean ground beef
OR
1 lb Lean Italian sausage with casings removed
1/2 c Onion, chopped
2 Garlic cloves, minced
3 tb Olive oil
3 tb Butter
3/4 c Dry red wine (burgundy, merlot, shiraz, etc)
1 c Tomato puree
1 c Chicken broth
1 ts Dried herbs (oregano, parsley, thyme, basil, etc)
Pinch of nutmeg
Pinch of sugar
Salt and fresh pepper to taste

1.Melt olive oil and butter in a saucepan and saute onion and garlic until just translucent.
2.Add meat and brown, but do not cook through. Remove some of the oil from the pan if desired.
3.Add wine, and simmer until 1/2 the wine evaporates. Add puree, chicken broth, herbs, nutmeg, and sugar; stir, cover and simmer for 1 hour.
4.If sauce is thinner than desired, remove cover and simmer until the sauce reaches desired thickness.

 

[lyndalou]

You can never lose if you try one of kansasgirls's recipes. I make a sauce something like hers, but omit the sugar, unless it tastes too acidy, and I like to use ground beef, pork and veal instead of just the beef.
Hope you have enough wine for the pot AND the cook.