Red Wine Sauce

A rich and delicious sauce that blends the sweetness and fragrance of herbs and vegetables with the deep flavour of red wine. A great accompaniment to any meat dish.


2 tablespoons olive oil

300 g beef trimmings

2 carrots, peeled and finely diced

1 onion, peeled and finely diced

4 sticks of celery, finely diced

2 cloves of garlic, finely chopped

1/2 bunch of thyme

2 bay leaves

1 tablespoon tomato puree (passata)

150 ml sherry vinegar

1/2 cup sugar

150 ml port

500 ml red wine

3 litres of good quality veal stock


Place a large deep-sided frypan over medium heat. Add olive oil and sauté

the beef trimmings until dark brown and well caramelised. Add the diced

carrots, onion, celery, garlic, thyme and bay leaves and cook for a further

3 minutes. Add the tomato passata and cook for another 10 minutes,

stirring occasionally, until the mixture is sticky. Add the sherry vinegar and

sugar and bring to the boil. Cook for 5 minutes. Add the port, bring back to

the boil and reduce the sauce by half (this should take about 5 to 8 minutes.

Add the red wine and stock and reduce by half again (this should take about

an hour). Strain through a sieve lined with muslin cloth into another large

saucepan. Place the pan over medium heat and bring to the boil. Reduce

again until the sauce is thick and coats the back of a spoon.