Sauce bourguignonne (red wine, tomato & rosemary sauce)

Yield: 8 servings

Measure Ingredient
1 cup Minced onion
1 cup Peeled & diced carrots
½ cup Diced celery
3 Garlic cloves pressed or minced
3 cups Water
1 tablespoon Tomato paste
1 cup Red wine
2 tablespoons Dry red wine vinegar
Salt; to taste
1 tablespoon Chopped fresh rosemary; -OR- Dried rosemary)
½ teaspoon Dried thyme
1 teaspoon Dried basil
½ teaspoon White pepper
⅓ cup Cold water
2 tablespoons Arrowroot or cornstarch

Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min.

Place in a heavy 3-qt. pot along with remaining ingr. except ⅓ cup water and arrowroot. Bring to a boil, cover partially, and simmer for 15-20 min., until veg. are tender. Whisk together cold water & arrowroot until smooth & fully dissolved. Slowly pour into simmering sauce, stirring constantly. Lower heat & continue stirring as sauce thickens and becomes shiny, about 5 min. If necessry, add more dissolved arrowroot or cornstarch, a teaspoon at a time, until sauce reaches desired consistency.

Variations: Substitute another cup of wine for one of the cups of water. OR Add 1 cup of sliced sauteed mushrooms to the sauce just before the arrowroot or cornstarch.

From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B)

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