Sauce Bourguignonne (Red Wine Tomato & Rosem Recipe

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Sauce Bourguignonne (Red Wine Tomato & Rosem Recipe another great recipe from Recipes 4U


Sauce Bourguignonne (Red Wine Tomato & Rosem Recipe

Recipe Ingredients

1 cup minced onion
1 cup peeled & diced carrots
1/2 cup diced celery
3 each garlic cloves
3 cup water
1 tbsp tomato paste
1 cup red wine
2 tbsp dry red wine vinegar
1 salt, to taste
1 tbsp chopped fresh rosemary-=or=- - drie, d rosemary)
1/2 tsp dried thyme
1 tsp dried basil
1/2 tsp white pepper
1/3 cup cold water
2 tbsp arrowroot or cornstarch

Recipe Preparation

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

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



Servings: 8




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Diet tips

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Sauce Bourguignonne (Red Wine Tomato & Rosem Recipe - Recipes 4u

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This Sauce Bourguignonne (Red Wine Tomato & Rosem Recipe is one of our Vegetable Recipes, which are collected from our own collection and public domain sources. It goes without saying that, as we have over 50,000 recipes in the collection it is not possible to try out every recipe, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If you spot any thing that looks wrong, please tell us.


Sauce Bourguignonne (Red Wine Tomato & Rosem Recipe

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