Pinot Noir Sauce

Photo: flickr user philipshannon

Ingredients

2 lrg carrot, peeled, and, diced

5 ribs celery, diced

2 lrg leek, washed, and, diced

4 shallot, peeled, and, minced

6 cloves of garlic, minced

1 bn parsley, washed

6 bot Pinot Noir wine

12 ounces brown sugar

3 ounces butter

Preparation

Puree the carrots, celery, leeks, shallots and garlic in food processor - so that it is coarsely pureed. Put this puree into a stainless steel pot over a low heat. Cover with three bottles of wine. Reduce the liquid until almost dry, so that the contents of the saucepan is like toffee and starting to caramelize.

Moisten the vegetables with the remaining bottles of wine and add the brown sugar. Reduce the liquid over a low heat to 1/3 of its volume and strain through cheesecloth. Finish by stirring in the butter.