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Red Wine Sauce
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 122.0
Total Carbs 11.9 g
Dietary Fiber 2.7 g
Sugars 3.7 g
Total Fat 3.1 g
Saturated Fat 0.9 g
Unsaturated Fat 0.3 g
Potassium 227.2 mg
Protein 3.0 g
Sodium 91.9 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 cup  cold water
0.3333 cup  dried porcini mushrooms
1 tbsp  olive oil
2 cup  sliced carrots
1 1/2 cup  fresh mushrooms
1 cup  fresh chopped onion
1 cup  fresh chopped celery
1 cup  chopped red bell peppers
4 each  medium garlic cloves
2 oz  fresh thyme
1 each  bay leaves
1 pinch  fresh rosemary
3 tbsp  unsalted tomato paste
2 tbsp  white all purpose flour
0 1/4 tsp  salt
0.125 tsp  black pepper
2 cup  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.

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