Life

Red Wine Gravy

Serve this rich sauce with the Coulibiac (November ’98, p. 44) or with roasted or steamed vegetables.

Serve this rich sauce with the Coulibiac (November ’98, p. 44) or with roasted or steamed vegetables.

Servings
1/4-cup serving

Ingredients

  • 2 tsp. vegetable oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • 2 Tbs. flour
  • 2 medium ripe tomatoes, chopped
  • 1 cup dry red wine
  • 1/2 cup vegetable stock or water
  • Salt and freshly ground black pepper to taste

Preparation

  1. In medium saucepan, heat oil over medium heat. Add onion, carrot and celery and cook, stirring often, until soft, 5 minutes. Add flour and cook, stirring constantly, 1 minute. Add tomatoes, wine and stock or water. Season with salt and pepper. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Pour sauce through fine-meshed sieve set over bowl, pressing vegetables with back of spoon to release juices.

Nutrition Information

  • Serving Size Makes 2 cups
  • Calories 60
  • Carbohydrate Content 7 g
  • Cholesterol Content 0 mg
  • Fat Content 1 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 0 g
  • Sodium Content 14 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g