Sauté onion and carrot until caramelized. Add celery and garlic
Add tomato paste. Add wine. Bring to a boil. Reduce by half
Add stock, thyme, bay leaf,and peppercorns. Simmer until reduced to 2 cups. Skim surface oil as necessary
Combine cornstarch and water. Drizzle into sauce and cook for 2 min.
Strain and season
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|Serving Size: 1 Serving (5290g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 118 (6%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||18 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 7800mg||269 %|
|Potassium 11173mg||294 %|
|Total Carbohydrate 216.5g||64 %|
|Dietary Fiber 51.6g||206 %|
|Sugars, other 164.9g|
|Protein 99g||141 %|
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Calories per serving: 1913
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