Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of France! This exquisite Sauce Bourguignonne is not just a recipe—it's a symphony of rich red wine, vibrant tomatoes, and aromatic rosemary that promises to elevate any dish from ordinary to extraordinary. Whether you're a home cook looking to impress or a food enthusiast craving a taste of traditional French gastronomy, this sauce will become your secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 cups red wine
- 1 cup tomato sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare all ingredients by finely chopping the onion and mincing the garlic. Chop the fresh rosemary leaves.
- Heat olive oil in a medium-sized saucepan over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic to the pan and cook for an additional 1-2 minutes, stirring constantly to prevent burning and release the aromatic flavors.
- Pour the red wine into the pan, using a robust, full-bodied variety like a Burgundy or Pinot Noir for authentic flavor.
- Add tomato sauce to the wine and onion mixture, stirring to combine all ingredients thoroughly.
- Sprinkle chopped fresh rosemary into the sauce, along with salt and pepper to taste.
- Reduce heat to low and allow the sauce to simmer, uncovered, for approximately 25-30 minutes. Stir occasionally to prevent sticking and ensure even reduction.
- The sauce is ready when it has reduced by about one-third and has a rich, concentrated flavor with a slightly thickened consistency.
- Taste and adjust seasoning if needed, adding more salt, pepper, or rosemary to enhance the flavor profile.
- Remove from heat and let the sauce rest for 5 minutes before serving. It can be served immediately over meats, used as a cooking sauce, or stored in the refrigerator for later use.
Tips
- Wine Selection is Key: Choose a full-bodied red wine like Burgundy or Pinot Noir for the most authentic flavor profile. The quality of your wine directly impacts the sauce's depth and richness.
- Low and Slow is the Way to Go: Patience is crucial when reducing the sauce. Simmer on low heat to allow the flavors to concentrate and develop a luxurious, velvety texture.
- Fresh Herbs Make a Difference: Always use fresh rosemary if possible. The aromatic oils in fresh herbs provide a more intense and vibrant flavor compared to dried herbs.
- Adjust Seasoning Gradually: Taste and season in small increments. It's easier to add more salt or pepper than to correct an over-seasoned sauce.
- Make Ahead and Enhance: This sauce actually improves in flavor if made a day in advance, allowing the ingredients to meld together perfectly.
Nutrition Facts
Calories: 75kcal
Carbohydrates: 5g
Protein: 1g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
