In a heavy saucepan, heat 2 tsp of olive oil and add celery, onion, and carrot. Cook on high for 10 minutes until caramelized. Add red wine, reduced heat and cook until reduced by half, about 5 minutes. Add 4 cups of beef stock and tomato paste and stir. Reduce heat and simmer for 25 minutes or reduced by one forth.
Makes 3 cups
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|Serving Size: 1 Serving (12298g)|
|Recipe Makes: Servings|
|Calories from Fat: 5560 (48%)|
|Amt Per Serving||% DV|
|Total Fat 617.7g||824 %|
|Saturated Fat 372.2g||1861 %|
|Monounsaturated Fat 193.1g|
|Polyunsanturated Fat 20.6g|
|Cholesterol 2338.6mg||720 %|
|Sodium 16269.9mg||561 %|
|Potassium 32316.1mg||850 %|
|Total Carbohydrate 875g||257 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 871g|
|Protein 626.3g||895 %|
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Calories per serving: 11600
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