759 red wine sauce recipes

Classic Italian lasagna al forno with homemade tomato sauce, bechamel, ricotta, and mozzarella. A three-sauce layered lasagna with red wine in the tomato sauce and nutmeg in the bechamel.

Steamed mussels in a garlicky white wine sauce with thyme, red pepper flakes, and butter. Breadcrumbs thicken the broth into a rich, scoopable sauce.

Bacon, Italian sausage, and ground beef simmer low and slow with mushrooms, tomatoes, and red wine in this robust spaghetti sauce. Hints of cinnamon and cloves add depth.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Greek tomato sauce made with fresh and canned tomatoes, red wine, oregano, allspice, and olive oil. A versatile base for lamb, pasta, or baked dishes like pastitsio.

Sea scallops simmered in a spicy fresh tomato sauce with red wine, garlic, and basil, tossed with fettuccine and finished with grated Parmesan.

Whole red snapper stuffed with shrimp, rice, ginger, and scallions, then draped in bacon and baked until flaky. Finished with a white wine pan sauce for a showpiece Caribbean dinner.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Seared pork tenderloin roasted with bell peppers, zucchini, and onions in a rosemary white wine and apple juice sauce with red currant jelly. A gorgeous autumn dinner in one hour.

Herbed tomato spaghetti sauce with fresh tomatoes, mushrooms, red wine, aniseed, and four fresh herbs added at the end to preserve their bright flavor. A vegetarian sauce simmered from scratch.

Seared beef tenderloin with a three-citrus butter sauce made from lemon, lime, and orange juice reduced with red wine. Restaurant-level elegance, surprisingly simple.

Steamed mussels in a spicy tomato, white wine, and red chilli sauce with garlic and spring onions. Serve with crusty bread to soak up every drop of the broth.

Three-ingredient foil-wrapped rump roast braised low and slow with onion soup mix and red wine. Fork-tender beef with a savory, wine-enriched pan sauce.

Roast venison loin rubbed with juniper berries and black pepper, served with a citrus-ginger cranberry sauce finished with red wine and cold butter.

Ron Santo's linguine with clam sauce pairs the Chicago Cubs legend's red clam sauce with diced tomatoes, mushrooms, white wine, and a pinch of cayenne for a quick Italian pasta dinner.

Spit-roasted leg of lamb basted with garlic butter and served with a fiery drunken sauce of tequila, chili powder, serrano peppers, red wine, and grated cheese. Mexican-meets-grill showstopper.