1 large shallot, minced

1 stalk of celery with leaves, minced

1 carrot, minced

2 cloves of garlic, minced

1 qt. beef stock

1 bottle (750 ml) dry red wine—cabernet sauvignon, zinfandel, or shiraz

A large (at least 8 qt.) pot with a heavy bottom—either stainless steel or porcelain enamel over cast iron, not aluminum

A collander with a tight mesh for straining the reduction

A 2 qt. mixing bowl

Salt and pepper

Up to 2 tbsp. unsalted butter (optional)

Sautéed mushrooms (optional)

Step 1

In the pot, heat the oil over medium heat. Add the chopped vegetables and sauté until the shallot is transparent and the rest are softened. Pour the stock and wine into the pot and bring the mixture to a moderate simmer. Turn the heat down, but be sure the liquid continues to simmer gently.

Step 2

Cook the liquid until it’s been reduced by about half.

Step 3

Strain the liquid into a clean mixing bowl. Discard the vegetables. Wash the pot, put it back on the stove, and pour the strained liquid back into it.

Step 4

Heat the liquid till it begins to simmer. Reduce it by half, until you have about 2 cups altogether.

Step 5

Taste the sauce for seasoning and add salt and pepper if necessary.

Step 6

Serve the sauce as-is, or enrich it by swirling in a tablespoon or two of unsalted butter. If you like, you can also stir in some sautéed mushrooms