Title: Sauce bourguignonne (red wine, tomato & rosemary sauce)
 Categories: French, Sauces, Vegetarian, Vegan
      Yield: 8 servings
 
      1 c  Minced onion
      1 c  Peeled & diced carrots
    1/2 c  Diced celery
      3    Garlic cloves
           - pressed or minced
      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
 
    Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min.
  Place in a heavy 3-qt. pot along with remaining ingr. except 1/3 cup
  water and arrowroot. Bring to a boil, cover partially, and simmer for
  15-20 min., until veg. 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 min. If necessry, 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.