Port Wine Reduction

• 3 (14 ounce) cans beef broth
• 16 ounces ruby port
• 16 ounces red wine
• 1 carrot, cut into large chunks
• 2 stalks celery, cut into large chunks
• 1 onion, cut in half
• 4 garlic cloves
• 1/2 cup Worcestershire sauce
• 3 ounces tomato paste
• 1 tablespoon basil
• 1/2 teaspoon salt
• 1 1/2 teaspoons pepper
• 3/4 cup butter
• roux

1. Add all items except Roux and Butter into a sauce pan, cover and heat over medium heat for approximately 45 minutes.
2. Remove vegetables and continue cooking uncovered untill liquid reduces to about a quarter of the volume.
3. Mix in a small amount of Roux to slightly thicken sauce, lightly boil for a couple of minutes (should just thinly coat back of spoon).
4. Lower heat and add butter to finish sauce (do not let sauce boil after adding the butter).
5. Enjoy.

beef broth, port, red wine, carrot, stalks celery, onion, garlic, worcestershire sauce, tomato paste, basil, salt, pepper, butter, roux

Taken from www.food.com/recipe/port-wine-reduction-47658 (may not work)