Yield
about 2 1/2 cups

How to Make It

Sauté onion and carrots in butter in a large Dutch oven for 10 minutes. Add flour, stirring constantly, until flour is browned. Stir in next 8 ingredients; simmer, uncovered, stirring occasionally, 1 hour or until sauce is reduced by half. Stir in tomato paste. Remove from heat, and strain sauce, discarding vegetables. Refrigerate remaining sauce for other uses.

Oxmoor House Homestyle Recipes

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