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Ingredients
number of servings
4
- 500 ml red wine
- 1 Piece onion
- 2 Cloves garlic
- 1 Piece carrot
- 100 ml beef broth
- 1 Teaspoon tomato paste
- 1 Teaspoon sugar
- 2 Leaves Laurel
- 1 Branch rosemary
- 1 Teaspoon olive oil
- 1 Pinch salt and pepper
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Directions
30 min.
1. Step
To prepare red wine sauce, cut the onion, garlic, and carrot into small pieces.
2. Step
Heat the olive oil in a pan and sauté the onion, garlic and carrot until they are soft.
3. Step
Add the tomato paste and sugar and bring it to a boil briefly.
4. Step
Pour the red wine into the pan and let it simmer for about 10 minutes to evaporate the alcohol.
5. Step
Add the beef broth, the bay leaves, and the rosemary branch. Let the sauce simmer for another 10 minutes.
6. Step
Pass the sauce through a sieve to remove all solid components. Return the sauce to the pan and let it simmer over low heat until it reaches the desired consistency. Season with salt and pepper to taste.
7. Step
Serve the red wine sauce warm over your chosen meat. Bon Appetit!
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