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Sauce Bourguignonne (Red Wine~ Tomato & Rosem

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      Title: SAUCE BOURGUIGNONNE (RED WINE~ TOMATO & ROSEM
 Categories: Side dish, Sauces, Vegetables, French
      Yield: 8 Servings
 
      1 c  Minced onion
      1 c  Peeled & diced carrots
    1/2 c  Diced celery
      3 ea Garlic cloves
      3 c  Water
      1 tb Tomato paste
      1 c  Red wine
      2 tb Dry red wine vinegar
           Salt, to taste
      1 tb Chopped fresh rosemary-=OR=-
      1 ts -- dried rosemary)
    1/2 ts Dried thyme
      1 ts 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
 
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