Red Wine Sauce

• 4 cups boiling water
• 1/3 cup dried porcini mushrooms (about 1/2 ounce)
• 1 tablespoon olive oil
• 2 cups diced carrot
• 1 1/2 cups quartered button mushrooms
• 1 cup diced onion
• 1 cup diced celery
• 1 cup chopped red bell pepper
• 4 garlic cloves, minced
• 2 thyme sprigs
• 1 bay leaf
• 1 (2-inch) rosemary sprig
• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups Merlot or other dry red wine
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon butter

1. Combine boiling water and porcini, and set aside.
2. Heat oil in a large Dutch oven over medium heat; add the carrot and next 8 ingredients (carrot through rosemary). Cook 30 minutes or until browned, stirring frequently. Stir in the tomato paste, flour, salt, and black pepper; cook for 1 minute. Stir in porcini mixture and wine, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 30 minutes. Strain through a colander into a large bowl. Drain well, pressing the vegetable mixture with the back of a spoon to remove as much sauce as possible. Return sauce to pan, discarding the solids. Bring to a boil, and cook until reduced to 2 1/2 cups (about 5 minutes). Stir in soy sauce and butter.

boiling water, porcini mushrooms, olive oil, carrot, mushrooms, onion, celery, red bell pepper, garlic, thyme, bay leaf, rosemary sprig, tomato paste, flour, salt, black pepper, merlot, soy sauce, butter

Taken from www.myrecipes.com/recipe/red-wine-sauce-0 (may not work)