Ingredients
2 tbsp butter
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup celery
2 tsp chopped fresh thyme
1/4 tsp cracked black peppercorns
1 bay leaf
1 1/2 cups dry red wine
1 cups chicken broth
2 cups beef broth
1 tbsp tomato paste
Preparation
Melt butter in large saucepan over medium heat. Add onion and next 5 ingredients. Saute until browned, about 12 minutes. Add wine. Boil until reduced to glaze, about 7 minutes. Add broths & tomato paste. Boil until reduced to scant 1 cup, stirring, about 28 minutes. Season with salt and pepper.
