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