Recipe - Sauce Bourguignonne (Red Wine Tomato And Rosem

1 cup Minced onion
1 cup Peeled & minced carrots
One half cup Diced celery
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 Chopped fresh rosemary=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