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Title: Sauce Bourguignonne (Red Wine, Tomato & Rosemary Sauce)
Categories: Ethnic Sauce Vegetarian
Yield: 8 Servings
| 1 | c | Minced onion |
| 1 | c | Peeled & diced carrots |
| 1/2 | c | Diced celery |
| 3 | Garlic cloves pressed or minced | |
| 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-qt. pot along with remaining ingr. except 1/3 cup water and arrowroot. Bring to a boil, cover partially, and simmer for 15-20 min., 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 min. If necessry, 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.
From: the January 1993 issue of Vegetarian Times
FROM: JANICE MESSALI (SWSH14B)
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