Sauce Meurette ( red Wine Sauce for Pasta and a lot more )

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Sauce Meurette ( red Wine Sauce for Pasta and a lot more )

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : French Pasta

Salsas, Sauces & Spreads

 

Amount Measure Ingredient -- Preparation Method

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1 bottle dry red wine

2 cups vegetable stock

1 onion

2 whole cloves

1 bouquet garni: ( put 1 bay leaf, 1 sprig

of fresh parsley, 1 sprig of freh thyme, 1

sprig of fresh rosemary in a square of

cheesecloth and tie it into a bag.)

2 carrots -- peeled and sliced very thin

1 celery stalk -- chopped

3 cloves garlic -- coarsely chopped

6 peppercorns

1 green onion ( including the green part ) --

diced

1 tablespoon tomato paste

4 tablespoons butter

3 tablespoons flour

salt and pepper -- to taste

dash of balsamic vinegar

 

Combine the wine and stock in a large saucepan. Cut the onion in

half, then sick each half with 1 clove and add it to the pan. Also

add the bouquet garni, carrots, celery, pepper and green onion.

Bring the mixture to a boil, then reduce the heat to medium and cook

until it has reduced by half and the veges are very soft. This takes

about 45 minutes.

 

Strain the wine mixture and press hard with the back of a large spon

to extract the juices form the vegetables. If the veges do not press

easily, whirl them briefly in the blender, then strain them. Discard

the veges once they have been squuezed.

 

In a large heavy saucepan over low heat, melt 3 tablespoons of the

butter and sprinkle in the flour. Cook, strirring until lightly

golden then remove from the heat and add the wine mixture, tomato

pasta and remaining butter all at once. Whisk well and return to the

heat. Cook, stirring until thick, smooth and glossy.

 

Season with salt and pepper and add a dash of the viniger to sharpen

the flavors.

 

Source:

" Vegetarian Bistro "

Yield:

" 4 cups "

 

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NOTES : This sauce can be spooned over poached eggs for a a Bistro

supper of " oeufs en Meurette " or puddled on to a plate and baked with

goat cheese. It is also delicious with boiled potatoes or layered

into a macaroni gratin.

 

This sauce freezes well.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0