Red Wine Reduction

• 2 cups; sweet onion ... chopped
• 1 cup, each; celery, carrots, red bell pepper ... chopped
• 5; medium garlic cloves ... minced
• 2 TBL; extra-virgin olive oil
• 2 bottles (750 ml); dry red (table) wine
• 1/2 bottle (750 ml); Port Wine (preferably Ruby)

1. In a heavy medium pot, saute carrots and celery over medium high heat for 3-5 minutes (until they start to soften). Add garlic, pepper and onion and saute for additional 5 minutes.
2. Stir in red and port wines and bring to near boil. Reduce heat to simmer, stir occasionally, until reduced to about quart (50-60 minutes).
3. Pour contents through a fine sieve into small saucepan. Return to simmer and reduce to approximately 2.5 cups (or until medium thickness).
4. Refrigerate at least 30 minutes (mixture may be done up to on day in advance).
5. Reheat without bringing to boil. Allow further reduction, if necessary (to desired thickness). Add salt & pepper to taste.
6. Serve Warm

sweet onion, celery, garlic, tbl, bottles

Taken from www.epicurious.com/recipes/member/views/red-wine-reduction-50165429 (may not work)