Trentadue Tomato & Cabernet Sauvignon SauceFeatured by Trentadue Winery - La Storia Wines in the Gold Wine Club.
1 large onion 2 large cloves of garlic
1/2 stalks of celery
3 sprigs of parsley
1/4 cup of olive oil
1 can tomato sauce (16. oz)
1 can whole peeled tomatoes (16 oz.)
1 small package of dried mushrooms
2 cups Trentadue Cabernet Sauvignon (8 oz.)
1/2 teaspoon Allspice
1 teaspoon Italian seasoning
1/2 teaspoon sage
1/2 teaspoon Rosemary
1/2 teaspoon oregano
Salt & pepper to taste
Chop onions, garlic, parsley, celery, sage, rosemary & oregano fine. Sauté in olive oil until golden brown. Add tomatoes & tomato sauce. Add approximately 16 oz. of Trentadue Cabernet wine and simmer. Add dry mushrooms, prepared. (To prepare mushrooms, soak mushrooms in cold water and boil in pot until softened. Chop the mushrooms and add these mushrooms and its juice (from the boil) to the above sauce.) Add and spices. Cook slowly for approximately 2 hours. (Do not cover). Makes 3 quarts. Combine sauce and meatballs in a crockpot (or large heavy duty pot) and simmer on low until sauce is well heated and meatballs are cooked through.