Red-Wine Reduction Recipe

  • 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)
  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.
  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.