Red Wine, Tomato & Rosemary Sauce

Ingredients

1 c onion
1 c carrots
1/2 c celery
3 garlic
1 tb tomato paste
1 c wine
1 tb rosemary
1 ts rosemary
1/2 ts thyme
1 ts basil
1/2 ts pepper
2 tb arrowroot
2 tsp water
3 pot along with remaining ingredients except
3/8 cup 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 1993 From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com