What does adding red wine to spaghetti sauce do to the taste?

What's the purpose of adding red wine to spaghetti sauce and what does it do to the taste? Does the spaghetti sauce end up tasting like wine?|||it makes for a more robust flavor... and unless you use a TON of wine, the taste will not be "winey"...


just make sure you give the sauce enough time to simmer once you have introduced the wine, so it gets a chance to meld with the other flavors, and has time for the alcohol to cook out.|||Actually the slight bit of alcohol in the wine releases flavors in the tomatoes that are alcohol soluble and won't be released by anything else. The wine will give it a bit richer flavor and a bit of sweetness. You don't have to add a lot to get the flavor release and you don't have to worry about the alcohol because that will evaporate off as soon as the heat gets to it. And it might darken the color a bit too.





If your stove has an open flame such as a gas stove, remove the pan from the burner before adding the wine. Just a safety thing; if you slop the wine a bit and it lands in the flame, it's going to flare and could end up burning you when it flares.|||Usually red wine is added after you've sauteed your veggies to deglaze the pan, getting up all the cooked-on bits which will enrich the sauce. I find a half-cup or less to a normal batch gives a nice depth of flavor. Makes it taste like sauce you've had in a restaurant that you couldn't quite mimic before now. It won't taste like wine, just a more interesting sauce than tomatoes.





I use those little bottles of wine that come in a 4-pack, by Sutter Home or Gallo. About half of one of those is plenty.|||Red wine will build body and support the meat giving you a richer browned meat flavor. I would recommend using a little sherry too and some kikkoman soy sauce to taste. The kikkoman will add some nucleic 50 aminos to the product to enhance the savoryness. Try it and see what you think.