Red Wine Baste Recipes

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RED WINE SPAGHETTI RECIPE BY TASTY



Red Wine Spaghetti Recipe by Tasty image

Here's what you need: water, full bodied red wine, spaghetti, olive oil, garlic, red pepper flakes, butter, freshly grated parmesan cheese, flatleaf italian parsley

Provided by Tasty

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 cups water
1 bottle full bodied red wine, we used cabernet
1 lb spaghetti
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons butter
1 cup freshly grated parmesan cheese
½ cup flatleaf italian parsley

Steps:

  • Measure ¼ cup (60 ml) of wine and set aside.
  • Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
  • Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
  • Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
  • In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
  • Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
  • Add the butter and stir until it melts into the pasta.
  • Add salt and pepper, parmesan, and parsley. Stir to combine.
  • Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
  • Enjoy!

Nutrition Facts : Calories 626 calories, Carbohydrate 86 grams, Fat 20 grams, Fiber 3 grams, Protein 23 grams, Sugar 3 grams

AWESOME RED WINE POT ROAST



Awesome Red Wine Pot Roast image

I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.

Provided by KarenCooks

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 4h30m

Yield 12

Number Of Ingredients 14

3 pounds boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
½ cup water
½ cup red wine
1 teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 onion, sliced
6 red potatoes, washed and halved
6 carrot, peeled and cut into 2-inch lengths
8 pearl onions, peeled and halved

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
  • Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 10.1 g, Cholesterol 51.6 mg, Fat 15.2 g, Fiber 1.8 g, Protein 14.3 g, SaturatedFat 5.3 g, Sodium 253.7 mg, Sugar 2.9 g

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