November 16, 2010


2 teaspoons fresh Rosemary, minced
2 shallots, peeled and minced
1 tablespoon olive oil
3/4 cup red wine
2/3 cup tomato puree
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
1/3 cup dark brown sugar
1 tablespoon balsamic vinegar
3 tablespoons unsulphured molasses
1 teaspoon Tabasco
1 teaspoon liquid Hickory smoke
2 teaspoons Coleman's English dry mustard
salt and pepper, to taste
1 tablespoon butter

In a saucepan, saute shallots in oil 4-5 minutes, or just until they begin to take on a little color. After 2 minutes, add Rosemary and garlic.Add wine and bring to a boil. Then reduce heat and simmer until there is only half the amount of liquid remaining in pan.
Stir in tomato puree, then add remaining ingredients (except butter). Simmer 15 minutes or until sauce is thickened.
Season to taste with salt and pepper. Stir in butter and allow to cool to room temperature before using.
Store unused sauce tightly covered in refrigerator for up to 1 week.

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