Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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