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    Red Wine Sauce

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    Red Wine Sauce

    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.

    • Preparation time: 5 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes


    • 1 medium onion, quartered
    • 1 carrot, quartered
    • 2 garlic cloves, bashed to break the skins
    • 1 celery stick, chopped
    • 1 tbsp vegetable oil
    • 150ml Marsala or Madeira
    • 750ml full-bodied red wine
    • 2 tomatoes, halved
    • 1 bouquet garni of parsley, thyme and bay leaf
    • 400ml meat or vegetable stock
    • 1½ tbsp Redcurrant jelly


    1. Put the onion, carrot, garlic and celery in a large, deep pan. Add the oil, mix and set over a low heat. Cover and leave to sweat for 10 minutes. Stir and continue to cook over a medium heat for about 10 minutes until the vegetables start to brown and caramelise.
    2. Add the Marsala or Madeira, deglazing the bottom of the pan. Add the wine, tomatoes and bouquet garni. Bring the mixture to the boil, reduce the heat to medium and simmer for 40 minutes.
    3. Strain the mixture and discard the vegetables. Put the stock, strained juices and redcurrant jelly in a large, shallow pan; bring to the boil, reduce the heat to a simmer and cook for 30 minutes until reduced to about 300ml. Season to taste and serve.

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