Red Wine Pasta Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 28 oz. Can Whole Tomatoes (Can use Diced for a Chunkier Sauce)1 Tablespoon Olive Oil2 Cloves Garlic1/2 Cup Red Wine1/2 Pound (1 Ball) Buffalo Mozzarella, Shredded (Put in freezer for about 10 minutes before shredding to ease process)4 Tablespoons Chopped Fresh Basil
Makes 16 2-oz servings.
Blend Can of tomatoes in blender until smooth. (I use whole tomatoes instead of tomato sauce because I like the flavor a bit better but you can skip this step and use a can of tomato sauce or diced tomatoes if you like.)
In a saucepot, Saute garlic in olive oil over medium heat about 3 minutes. Add red wine and cook for 2 minutes. Add blended tomatoes and basil. Cover pot and cook for 5 minutes. Add shredded mozzarella and stir until mozzarella begins to melt. I make this when I'm making pasta and then freeze the leftover sauce. Enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user CBERZITE.
Blend Can of tomatoes in blender until smooth. (I use whole tomatoes instead of tomato sauce because I like the flavor a bit better but you can skip this step and use a can of tomato sauce or diced tomatoes if you like.)
In a saucepot, Saute garlic in olive oil over medium heat about 3 minutes. Add red wine and cook for 2 minutes. Add blended tomatoes and basil. Cover pot and cook for 5 minutes. Add shredded mozzarella and stir until mozzarella begins to melt. I make this when I'm making pasta and then freeze the leftover sauce. Enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user CBERZITE.
Nutritional Info Amount Per Serving
- Calories: 53.7
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 95.7 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.1 g
- Protein: 2.9 g
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