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| 1 Tasse | onions minced |
| 1 Tasse | carrots peeled, diced |
| 1/2 Tasse | Celery diced |
| 3 | cloves garlic |
| 3 Tasse | water |
| 1 Esslöffel | tomato paste |
| 1 Tasse | red wine |
| 2 Esslöffel | Dry red wine vinegar |
| | salt |
| 1 Esslöffel | Fresh rosemary; chopped Or |
| 1 Teelöffel | rosemary dried |
| 1/2 Teelöffel | thyme dried |
| 1 Teelöffel | basilicum dried |
| 1/2 Teelöffel | white pepper |
| 1/3 Tasse | water cold |
| 2 Esslöffel | Arrowroot or cornstarch |
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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.
water. Or Add 1 cup of sliced sauteed mushrooms to the sauce just before the arrowroot or cornstarch.
From the Mm database of Judi M. Phelps. Jphelps@shell. Portal. Com, juphelps@delphi. Com, or jphelps@best. Com
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