Sauce Bourguignonne (Red Wine, Tomato and Rosem
| Yield: | 8 Servings |
| Categories: | Side dishes, French, Sauces, Vegetables |
| 1 | c | Minced onion |
| 1 | c | Peeled & diced carrots |
| 1/2 | c | Diced celery |
| 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 | Chopped fresh rosemary-=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 |
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