Red wine~ tomato & rosemary sauce

Yield: 8 Servings

Ingredients:

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 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

Instructions:

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