Sauce Bourguignonne (Red Wine, Tomato & Rosemary Sauce) Recipe

Servings: 8


  • 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
  • 1 salt; to taste
  • 1 tb chopped fresh rosemary or 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


  1. 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.
  2. 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.

From: the January 1993 issue of Vegetarian Times

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