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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Red Wine Sauce

Source: dLife

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

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 3.1 Fat, 1.7 Vegetables, 0.1 Starch,

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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Servings

Ingredients

4.0
4 cup cold water 0.3333
0.3333 cup dried porcini mushrooms 1.0
1 tbsp olive oil 2.0
2 cup sliced carrots 1.5
1 1/2 cup fresh mushrooms 1.0
1 cup fresh chopped onion 1.0
1 cup fresh chopped celery 1.0
1 cup chopped red bell peppers 4.0
4 each medium garlic cloves 2.0
2 oz fresh thyme 1.0
1 each bay leaves 1.0
1 pinch fresh rosemary 3.0
3 tbsp unsalted tomato paste 2.0
2 tbsp white all purpose flour 0.25
0 1/4 tsp salt 0.125
0.125 tsp black pepper 2.0
2 cup red wine 1.0
1 tbsp low sodium soy sauce 1.0
1 tbsp butter

Directions

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