SAUCE BOURGUIGNONNE (RED WINE~ TOMATO & ROSEM

      Title: SAUCE BOURGUIGNONNE (RED WINE~ TOMATO & ROSEM
  Categories: Side dish, Sauces, Vegetables, French
       Yield: 8 Servings
  
       1 c  Minced onion
       1 c  Peeled & diced carrots
     1/2 c  Diced celery
       3 ea Garlic cloves
       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 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
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