How to make it

  • In a large saucepan over high heat, warm the olive oil
  • Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are browned, 6-8 minutes
  • Add the garlic and cook, stirring occasionally, for about 2 minutes more (be careful not to burn it)
  • Reduce heat to medium, add the tomato paste, and cook, stirring often, for about 2 minutes
  • Add the broth, wine, vinegar, thyme, bay leaves, and pepper.
  • Simmer, uncovered, for 45 minutes
  • Strain the sauce through a fine sieve into a medium saucepan, pressing down on the solids with the back of a spoon
  • Continue to simmer until about 1/2 cup liquid remains, about 45 minutes more
  • Season with salt and pepper to taste
  • Cover and keep warm until ready to drizzle over the meat.
Red wine sauce reducing (photo by Divaliscious)   Close
Finished sauce (photo by Divaliscious)   Close

Reviews & Comments 5

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    " It was excellent "
    foyboy77 ate it and said...
    looks amazing i will try this!!!
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  • pamelanava 9 years ago
    Looks fabulous! Can't wait to try it on steak! Thanks!
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  • divaliscious 10 years ago
    I am making this one tonight - its simmering as I type (yes at this hour 9pm) the leg of lamb is about to come about, and am about to sieve the sauce which is super velvety - I will let you know how it comes out!
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    " It was excellent "
    sparow64 ate it and said...
    Great recipe! With a name like that, I had to checkit out...LOL Will be making this one.
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    " It was excellent "
    invisiblechef ate it and said...
    We both posted a wine sauce at the same time :) Great recipe.
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