Cooks' note:
Reduction may be made 2 days ahead, cooled completely, and chilled, covered. Reheat before using.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 2 cups
Ingredients
1 large onion, chopped
2 small celery ribs, chopped
2 carrots, chopped
3 garlic cloves, chopped
1 1/2 tablespoons olive oil
1 1/2 (750-ml) bottles dry red wine (4 1/2 cups)
1 (750-ml) bottle Ruby Port wine (3 cups)
Preparation
Step 1
Sauté onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes. Add wines and simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour.
Step 2
Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using.
