1 cup onion, peeled, chopped
1/2 cup carrot, peeled, chopped
1/2 cup celery, chopped
1/4 cup olive oil
6 cloves garlic, peeled, crushed
2 bay leaves
2 tablespoons tomato paste
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
2 cups Cabernet red wine
1 1/2 quart veal stock or chicken stock
Salt and pepper, to taste
In a heavy-bottomed pot, cook the onions, carrots, and celery in olive oil over medium heat until well browned. Add the garlic, bay leaves, and tomato paste. Cook 1 minute, stirring. Add the vinegars and wine, bring to a boil, and simmer until reduced by two-thirds. Add the veal or chicken stock, bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds.
Strain through a fine-mesh strainer. Cool and refrigerate if not using immediately.
Return the sauce to the heat and simmer until it lightly coats the back of a spoon. Season with salt and pepper and keep warm.
