Red Wine Reduction Sauce

This sauce is typically served with meat, but it makes a great gravy-like sauce any savory dish. It makes about 1/3 a cup of thick sauce.

Ingredients

• 1 tablespoon olive oil
• 1/2 white onion, minced
• 2 cloves garlic
• 2 medium carrots
• 1 medium leek
• 1 sprig rosemary
• 2 cups vegetable stock
• 1 cup dry red wine
• 2 tablespoons tomato paste

 Preparation

1. Heat olive oil in a large stock pot over medium heat. Add onion, garlic, carrots, and leeks and saute until fragrant, about 2 minutes.
2. Add rosemary, broth, wine, and tomato paste to the sauteed vegetables. Combine and bring to a rolling boil.
3. Cook until reduced by half, about 45 minutes. Drain the vegetables and return the sauce to a pan.
4. Bring the sauce back to a boil and allow to continue to reduce until the sauce reaches the desired consistency, about 30 minutes.