Red Wine Sauce

• ½ large onion, diced
• ½ medium-sized carrot, diced
• 1 oz (25

Cook the onion and carrot gently in a little of the butter for 20 minutes, stirring often; do not let the mixture brown. When this is well cooked, add the garlic. Heat the mixture for a minute and pour in the red wine. Season with a pinch of salt and a pinch of sugar. Reduce the sauce to two-thirds, then add the meat glaze and cook slowly for 20 minutes. Strain through a fine sieve, pushing the