Red Wine, Tomato & Rosemary Sauce

Directions

Sauté onion, carrots, celery and garlic in 2 teaspoon water for 5 min.

Place in a heavy 3 quart pot along with remaining ingredients except ⅓ cup water and arrowroot.

Bring to a boil, cover partially, and simmer for 15 to 20 minutes until vegetables are tender.

Whisk together cold water and arrowroot until smooth and fully dissolved.

Slowly pour into simmering sauce, stirring constantly.

Lower heat and continue stirring as sauce thickens and becomes shiny, about 5 minutes.

If necessary, add more dissolved arrowroot or cornstarch, a teaspoon at a time, until sauce reaches desired consistency.