Vegetarian red wine sauce

Ingredients for 4 servings:

• 5 large onions
• 3 cloves garlic
• 1 bunch of soup vegetables (celery, carrots, parsley root, leek)
• ½ liter red wine
• ½ liter vegetable stock
• 1 handful of dried cranberries or raisins
• 3 bay leaves
• 5 grains of allspice
• 5 juniper berries
• Thyme
• Salt
• pepper
• possibly honey
• 1 tbsp tomato paste

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

an intense gravy

Peel and dice the onions and garlic. Trim and dice the vegetables. Sauté the onions, add the garlic and vegetables, and sauté briefly. Briefly roast the tomato paste. Deglaze everything with red wine and vegetable stock. Add the cranberries, allspice, bay leaves, juniper berries, and thyme. Simmer uncovered over low heat for about 1 hour. Discard the spices from the sauce. Strain the vegetables through a sieve. This will thicken the sauce. Season to taste with salt, pepper, and honey, if desired. This sauce can be varied in many ways, such as by adding port wine or other herbs, dried porcini mushrooms, or beer instead of wine, etc.