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All public Recipes -> Sauces & Seasonings -> Sauce Bourguignonne (Red Wine, Tomato & Rosemary Sauce)

Sauce Bourguignonne (Red Wine, Tomato & Rosemary Sauce)

By: F T.

Description:
Time:	40 min (15 min to prepare, 25 min to cook)
Meal type:	Sauces & Seasonings
Ethnicity:	Eastern European
Number of Servings:	8
Ingredients:
1 cup minced onion 1 cup Peeled & diced carrots 0.5 cup Diced celery 3 each Garlic cloves - pressed or minced 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) 0.5 teaspoon dried thyme 1 teaspoon dried basil 0.5 teaspoon white pepper 0.333333 cup Cold water 2 tablespoon Arrowroot or cornstarch
Directions:
Saute onion, carrots, celery & garlic in 2 teaspoon water for 5 minute. Place in a heavy 3-qt. pot along with remaining ingr. except 1/3 cup water and arrowroot. Bring to a boil, cover partially, and simmer for 15-20 minute, until veg. 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 minute. 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.
Notes:

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