Red Wine Sauce

This recipe goes with Braised Shallots and Fall Vegetables with Red Wine Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 56%
  • Fat: 2.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.7g
  • Carbohydrate: 4.4g
  • Fiber: 0.7g
  • Cholesterol: 3mg
  • Iron: 0.6mg
  • Sodium: 121mg
  • Calcium: 11mg

Ingredients

  • 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

Preparation

  1. Combine boiling water and porcini, and set aside.
  2. 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.
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