Recipe for Sauce Bourguignonne (Red Wine, Tomato & Rosemary Sauce)


1 cup minced onion
1 cup peeled & diced carrots
1/2 cup diced celery
3 garlic cloves pressed or minced
3 cup water
1 tablespoon tomato paste
1 cup red wine
2 tablespoon dry red wine vinegar
1 salt; to taste
1 tablespoon chopped fresh rosemary; -or- dried rosemary)
1/2 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon white pepper
1/3 cup cold water
2 tablespoon 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.

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