Red Wine Pasta Sauce (with meat)

This homemade red wine pasta sauce (with meat) is perfect for almost any pasta dish. Fresh tomates and cabernet come together to make this incredible tomato sauce.

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Keyword: red wine pasta sauce, homemade meat sauce, red wine sauce, pasta sauce recipe

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings: servings

Calories: 273kcal

Equipment

Blender

Ingredients

2 lbs sirloin steak finely diced
2 tbsp olive oil
5 garlic cloves 4 for the blender and 1 to saute the steak
3 small onions 2 for the blender and 1 to saute the steak
6 vine tomatoes
4 cups red wine
2 cups water
1 tbsp salt or according to taste
2 tsp ground black pepper or according to taste
1 cup chopped scallions
1 cup heavy cream use more or less according to taste
fresh parsley for garnishing

Instructions

First, start by roughly chopping the onions and garlic that you’ll be blending.
In a blender, combine the onions, garlic cloves, red wine, water, salt and pepper.
Pulse in the blender for just 2-3 seconds. This sauce is meant to be chunky but if you don’t like chunky pasta sauce, simply blend a bit longer.
Finely dice the steak and the rest of the onion and garlic clove.
Add olive oil to a sauce pan over medium high heat.
Once the oil is hot, add the onions and saute for about 2 minutes. Add the minced garlic cloves and saute for another 30 seconds.
Add the chopped steak to the sauce pan and saute with the onion and garlic to brown. This may take about 3-4 minutes. Add salt and pepper to the steak.
Pour the sauce ingredients from the blender into the sauce pan with the steak.
Chop the scallions and add them to the sauce.
Stir the ingredients together and let it come to a boil.
Once the sauce boils, reduce the heat to medium low and simmer for 1 hour or until the wine has completely reduced and the sauce has thickened.
Add the heavy cream, stir and cook for an additional 2-3 minutes.
Finally, garnish with fresh parsley, serve over your favorite pasta dish and enjoy!

Notes

The heavy cream is optional. I add it so that it reduces the acidity of the tomatoes. You can completely omit it if you prefer or add as much or as little as you need to according to your own preference.
Cook the sauce until the wine reduces completely and the sauce has thickened. This can take anywhere between 1 hour to 1.5 hours depending on your stove. Make sure to stir occasionally.
The addition of the sirloin steak is optional. We love adding meat to our tomato sauce but feel free to omit it.

Nutrition