Source: dLife

Tomato based mushroom, red pepper, carrot, and herb red wine sauce.

Servings

4 cup cold water , boiling
0.33 cup dried porcini mushrooms (about 1/2 ounce)
1 tbsp olive oil
2 cup sliced carrots , diced
1.5 cup fresh mushrooms , quartered (button mushrooms preferred)
1 cup fresh chopped onion
1 cup fresh chopped celery
1 cup chopped red bell peppers
4 medium garlic cloves , minced
2 oz fresh thyme (2 sprigs)
1 bay leaves
1 pinch fresh rosemary (1 2-inch sprig)
3 tbsp unsalted tomato paste
2 tbsp white all purpose flour
0.25 tsp salt , to taste (optional)
0.12 tsp black pepper
2 cup red wine (Merlot or other dry red wine)
1 tbsp low sodium soy sauce
1 tbsp butter

1 Soak porcini mushrooms in boiling water and reserve.
2 In Dutch oven or large pot, heat oil over medium heat.
3 Add carrots, button mushrooms, onion, celery, red pepper, garlic, thyme, bay leaf, and rosemary and cook 30 minutes, stirring occasionally.
4 Add tomato paste, flour, salt, and pepper; cook 1 minute, stirring constantly.
5 Add porcini mixture and wine. Scrape bottom of pot to release any browned bits. Let mixture boil, lower heat, and simmer 30 minutes.
6 Pour mixture into colander set over large bowl. Press down on vegetables to release as much liquid as possible.
7 Pour liquid back into pot and bring to boil; cook 5 minutes or until liquid is reduced to 2 1/2 cups. Mix in soy sauce and butter.

This is a great sauce for beef or steamed vegetables.