This sauce tastes good with almost any meat – chicken, beef, pork, veal – and even eats well with baked fish.
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 until almost dry.
Add the veal jus and bring to the simmer, skim off any impurities, then simmer the sauce gently for 30 minutes. Pass through a sieve, squeezing all the juices from the vegetables and meat. Check for seasoning, and you now have a rich, glistening red wine sauce.
© 1994 Gary Rhodes. All rights reserved.