203 wine sauce recipes

Rotel spaghetti sauce: classic Italian-style red sauce with a kick from canned Rotel tomatoes and green chilies. Onion, garlic, basil and oregano in olive oil, finished with a splash of white wine.

A succulent beef roast that's sauted with potatoes and zucchini in a red wine sauce.

Spaghetti with Greek lamb meatballs in a tomato feta sauce. Mint, cinnamon, and scallion-seasoned lamb meatballs simmered in white wine tomato sauce with crumbled feta stirred in.

Roast duck with root vegetables and wine-poached pears in a cranberry-red wine pan sauce. A refined country-style dinner with carrots, parsnips, and a buttery fruit sauce.

Cold egg noodles tossed in a creamy Sichuan peanut sauce with sesame oil, chili oil, lime, and dark soy, topped with shredded chicken, green beans, scallions, and cilantro. Served at room temperature.

Turkey lasagne with a fresh Roma tomato sauce, ricotta, and Parmesan. Ground turkey browned with red wine and oregano layered between noodles and creamy ricotta.

Summer fruit compote with poached plums, boysenberries, raspberries, citrus, and grapes in a maple syrup and wine sauce finished with fresh mint. An elegant warm fruit dessert.

Sauteed calves liver with avocado slices in a brown butter, lemon, and white wine sauce with thyme and parsley. An elegant, retro main course ready 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.

Mussels steamed over a simmering tomato-white wine sauce with oregano and red pepper flakes, served on pasta and topped with crumbled feta cheese. A Greek-inspired seafood pasta dinner for two.

Restaurant-style spaghetti and meatballs inspired by Little Joe's in L.A. Three-meat meatballs in a simmered tomato sauce with red wine, basil, and oregano. Worth every minute.

French rabbit stew braises disjointed rabbit in butter with white wine, beef stock, bacon, small white onions, mushrooms, and garlic. A rustic country braise with a built-in flour-thickened sauce.

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.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

Layered vegetarian moussaka with sauteed eggplant, rich mushroom-tomato sauce with red wine, and creamy ricotta bechamel baked until golden. Greek comfort food, no lamb needed.

Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.