Categories: Sauces, French, Wine, Vegetarian 
      Yield: 8 servings 
  
      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