Yield: 8 servings
|1 cup||Minced onion|
|1 cup||Peeled & diced carrots|
|½ cup||Diced celery|
|3||Garlic cloves pressed or minced|
|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)