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Red Wine Sauce
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This sauce gains its intense flavour from long, slow cooking. If you have any bones left over from a roast, add them too for extra depth. The sauce works very well with lamb and beef – chops, steaks, and roasts – or even as a rather extravagant accompaniment for sausages. It will keep in the fridge, covered, for up to ten days.
Typical values per serving:
This recipe was first published in Sun Jun 01 01:00:00 BST 2008.