Yield: 8 Servings
Measure | Ingredient |
---|---|
1 cup | Minced onion |
1 cup | Peeled & diced carrots |
½ cup | Diced celery |
3 eaches | Garlic cloves |
3 cups | Water |
1 tablespoon | Tomato paste |
1 cup | Red wine |
2 tablespoons | Dry red wine vinegar |
\N \N | 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 quart pot along with remaining ingredients except ⅓ cup water & arrowroot. Bring to a boil, cover partially, and simmer for 15-20 minutes until vegetables 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 minutes. If necessary, 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.
"Vegetarian Times", January 1993