Red Wine, Tomato & Rosemary Sauce

Ingredients

120 gr onion
130 gr carrots
50 gr celery
3 garlic
18 gr tomato paste
240 ml wine
3 gr rosemary
1 gr rosemary
1 gr thyme
1 gr basil
1 gr pepper
16 gr arrowroot
10 ml water
3 pot along with remaining ingredients except
80 ml water

Instructions

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 1090ÂșC rom the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com