Basic Brown Sauce

2 tablespoons olive oil

1/2 cup finely chopped yellow onion

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

2 garlic cloves, minced

1/4 cup all-purpose flour

2 cups vegetable broth or water

1/4 cup dry red wine

2 tablespoons tomato paste

1 teaspoon minced fresh basil or 1/2 teaspoon dried

1 teaspoon minced fresh thyme or 1/2 teaspoon dried

2 tablespoons soy sauce

In a large saucepan, heat the oil over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring, until softened and lightly browned, about 10 minutes. Add the flour and stir constantly until the flour is absorbed into the oil. Cook for another minute and add 1 cup of the broth.

When the mixture thickens, stir in the remaining 1 cup broth, the wine, tomato paste, basil, thyme, and soy sauce. Stir until the mixture becomes smooth. Cover and simmer over low heat for 10 minutes. Puree the sauce in the saucepan with an immersion blender or in a blender or food processor and return to the pot. Serve hot. If not using right away, cool the sauce to room temperature, transfer to a container, cover, and refrigerate until needed. Properly stored, the sauce will keep for two to three days. Reheat the sauce in a saucepan over low heat until hot. Makes about 2 1/2 cups.