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Port Wine Sauce

Directions

  1. Pour the olive oil in a saucepan and place over a medium heat. Add the chopped onion, carrots, celery, and chopped bacon. Stir well and cook for 2-3 minutes.
  2. Add the brown sugar, stir well, and cook for 2 minutes.
  3. Add the tomato paste and chopped thyme. Stir well and cook for 2 minutes.
  4. Add the port wine, beef stock, and tomato sauce. Increase heat to medium-high to bring to a boil. Then simmer for 40-45 minutes.
  5. Strain the sauce over a bowl with a fine strainer.
  6. Use a degreasing cup to remove the grease from the sauce.
  7. Pour the strained and degreased sauce into a sauce pan and reduce by 1/2 over medium heat.
  8. Salt and pepper to taste and the sauce is ready to be serve!

 

Chef’s Tips:

  1. If you don’t have a degreaser cup, place the strained sauce in the refrigerator for at least 5 hours. The fat at the top will harden and you can then remove it with a slotted spoon.
  2. If you like a thicker sauce, increase cooking time by 3-5 minutes. You can also thicken with a teaspoon of butter mixed with 1 teaspoon of flour. Add to the boiling sauce while stirring well for 2-3 minutes over medium-high heat.

Ingredients:

  • 3 tablespoons olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped carrots
  • 1/4 cup chopped celery
  • 1/4 cup chopped bacon
  • 1/2 teaspoon C&H Dark Brown Sugar
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh thyme, loosely packed or 1 teaspoon dry thyme
  • 2 cups port wine
  • 1 cup beef stock
  • 1/2 cup tomato sauce
  • Salt and pepper to taste

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