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Tomato Wine Pasta Sauce

HT ACC 30mins

Serves 4 Hot Vegetables Herbs Alcohol Savoury Sauce Pasta Accompaniment Gluten Wheat Free Eggless * Italian Italy

2 tbsp Olive Oil
2 Shallots, finely chopped
180ml/6fl.oz. Dry Red Wine
240ml/8fl.oz. Fresh Stock (Chicken, Beef or Vegetable)
1 x 200g/7oz tin Chopped Plum Tomatoes
1 tbsp Tomato Purée
2 teasp Freshly Chopped Marjoram, Oregano or Thyme
Salt and pepper


1. Heat the olive oil in a saucepan add the shallots and sauté over a medium heat for 3-4 minutes until softened.

2. Add the wine, bring to the boil and continue to boil rapidly for 3-4 minutes until reduced by one-third.

3. Add the stock, bring back to the boil and continue to boil for a further 2-3 minutes until slightly reduced again.

4. Add the tomatoes, tomato puree, herbs, salt and pepper and cook for 4-5 minutes, stirring from time to time.

5. Remove from the heat then using a hand blender, blend until smooth. Alternatively, transfer to a food processor and process until well blended and smooth.

6. Serve hot poured over stuffed pastas such as ravioli, tortellini, cappelletti, tortelli, or Agnelotti.


Goes particularly well with chicken, game or meat filled pasta dishes.


*NB Whilst this sauce is Gluten free and eggless , for a completely gluten/egg free recipe use a gluten/egg free pasta dough and filling




More Ravioli Sauce Recipes | Ravioli Dough RecipesRavioli Filling Recipes   |   Other Sauce Recipes



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions


Main equipment required to make this recipe


Measuring Scales


Wooden or Plastic Spoon


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