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 vegetables through. Bring the sauce from the flame by adding the rest of the back to the boil; finish away butter.
© 1988 Keith Floyd estate. All rights reserved.