Recipe - Red Wine Tomato And Rosemary Sauce

1 cup Onion; minced
1 cup Carrots; peeled and minced
One half cup Celery; minced
3 Garlic cloves
3 cup ;water
1 tablespoon Tomato paste
1 cup Red wine
2 tablespoon Dry red wine vinegar
Salt, to taste
1 tablespoon Fresh rosemary; chopped OR
1 teaspoon Dried rosemary
One half teaspoon Dried thyme
1 teaspoon Dried basil
One half teaspoon White pepper
1/3 cup ;cold water
2 tablespoon 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 1/3 cup water &
arrowroot. Bring to a boil, cover partially, and simmer for 1520 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 cut or sliced up sauteed mushrooms to the sauce just before the
arrowroot or cornstarch.

"Vegetarian Times", January 1993

From the MM database of Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini