Active Time

　　15 min

　　Total Time

　　1 1/2 hr

　　

Ingredients

Makes 2 cups

　　1 large onion, chopped

　　2 small celery ribs, chopped

　　2 carrots, chopped

　　3 garlic cloves, chopped

　　1 1/2 tablespoons olive oil

　　1 1/2 (750-ml) bottles dry red wine (4 1/2 cups)

　　1 (750-ml) bottle Ruby Port wine (3 cups)

　　

Step 1

Sauté onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes. Add wines and simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour.

　　

Step 2

Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using.

　　Cooks' note:

　　Reduction may be made 2 days ahead, cooled completely, and chilled, covered. Reheat before using.