1. Soak mushrooms in water for 20 minutes or until soft. 2. Heat oil in a pot over medium heat; add onions, carrots & celery and saute for about 7 minutes. 3. Add garlic & saute for another minute. 4. Stir in the flour and cook, stirring constantly, for about 2 minutes. 5. Add the stock, tomato paste, thyme, bay leaf, parsley stalks, mushrooms & their soaking liquid; bring to the boil, stirring occasionally. 6. Reduce heat to low and cook for 45 minutes or until strongly flavoured & slightly thickened; strain sauce, pressing down on solids to remove as much liquid as possible. 7. Discard solids & reserve liquid. 8. Place red wine & balsamic vinegar into pot; bring to a boil and boil until reduced by half. 9. When ready to serve, add reserved liquid to the wine/vinegar mixture and bring to a boil; stirring constantly, boil until the sauce is thickened & rich tasting, about 5 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
