The classic version of this sauce contains no meat stock, so it can be quickly prepared by home cooks. Meurette sauce is popular in Burgundy, where it is served over poached eggs as shown here, but it is a versatile sauce that can also be used over meat or even fish. This sauce is made by sweating aromatic vegetables (mirepoix) with unsmoked cured ham (prosciutto), then moistening with red wine. It can be improved by sweating fresh meat trimmings with the ham-mirepoix base and by using some concentrated stock (four to six times) along with the red wine. Add a bouquet garni and 3 cups (750 milliliters) red wine, and gently simmer the mixture for 30 minutes. The sauce base can be reduced to a very small amount and the sauce finished with butter alone, or the base can be reduced less dramatically and the sauce then finished with beurre manié.