*  Exported from  MasterCook  *

                    RED WINE, TOMATO & ROSEMARY SAUCE

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Sauces                           French
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Onion -- minced
   1       c            Carrots -- peeled and diced
     1/2   c            Celery -- diced
   3                    Garlic cloves
   3       c             -- water
   1       tb           Tomato paste
   1       c            Red wine
   2       tb           Dry red wine vinegar
                        Salt, to taste
   1       tb           Fresh rosemary -- chopped OR
   1       t            Dried rosemary
     1/2   ts           Dried thyme
   1       t            Dried basil
     1/2   ts           White pepper
     1/3   c             -- cold water
   2       tb           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 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
  
  From the MM database of Judi M. Phelps.
  jphelps@shell.portal.com, juphelps@delphi.com, or
  jphelps@best.com
 


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