Red Wine, Tomato & Rosemary Sauce

1 c Onion; minced

1 c Carrots; peeled and diced

1/2 c Celery; diced

3 Garlic cloves

3 c ;water

1 tb Tomato paste

1 c Red wine

2 tb Dry red wine vinegar

Salt, to taste 1 tb Fresh rosemary; chopped 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 From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com