Red Wine Sauce

Cooking Light
2 1/2 cups (serving size: 1/4 cup)


+ Add To Shopping List
4 cups boiling water
1/3 cup dried porcini mushrooms (about 1/2 ounce)
1 tablespoon olive oil
2 cups diced carrot
1 1/2 cups quartered button mushrooms
1 cup diced onion
1 cup diced celery
1 cup chopped red bell pepper
4 garlic cloves, minced
2 thyme sprigs
1 bay leaf
1 (2-inch) rosemary sprig
3 tablespoons tomato paste
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups Merlot or other dry red wine
1 tablespoon low-sodium soy sauce
1 tablespoon butter


Combine boiling water and porcini, and set aside.

Heat oil in a large Dutch oven over medium heat; add the carrot and next 8 ingredients (carrot through rosemary). Cook 30 minutes or until browned, stirring frequently. Stir in the tomato paste, flour, salt, and black pepper; cook for 1 minute. Stir in porcini mixture and wine, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 30 minutes. Strain through a colander into a large bowl. Drain well, pressing the vegetable mixture with the back of a spoon to remove as much sauce as possible. Return sauce to pan, discarding the solids. Bring to a boil, and cook until reduced to 2 1/2 cups (about 5 minutes). Stir in soy sauce and butter.

Created date

April 2002

Nutritional Information

Calories 42
Caloriesfromfat 56 %
Fat 2.6 g
Satfat 0.9 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 0.7 g
Carbohydrate 4.4 g
Fiber 0.7 g
Cholesterol 3 mg
Iron 0.6 mg
Sodium 121 mg
Calcium 11 mg