Red Wine Sauce

• 4 shallots, chopped
• 1 large carrot, chopped
• 2 celery sticks, chopped

In a large pan, cook the chopped vegetables in a little butter with the garlic and herbs, allowing them to colour. In a frying-pan, fry the meat, if used, in the oil, colouring on all sides, then add the meat to the vegetables. Pour the red wine into the frying-pan to release any flavours from the trimmings. Scrape and stir, then pour the wine on to the meat and vegetables and boil to reduce un