Although a bit labor intensive, this sauce is worth the effort. I agree with the reviewer who said it's a bit sweet, but that worked perfectly with my ribeyes. Perhaps the sweetness could be cut by using fewer carrots or a different variety of wine. Because I had no beef broth, I used chicken and it still did the trick. Rather than cut the vegetables into small dice, I opted for medium and then saved them to serve over the meat. The next day I threw the leftover veggies, sauce, and broth into a pot with some rosemary, bay leaf, salt, pepper, and parmesan. While it cooked I grilled a couple of sausages and added them (chopped) to the mix; paired with some fresh bread, it made an excellent lunch. I will definitely use this recipe again.
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Although a bit labor intensive, this sauce is worth the effort. I agree with the reviewer who...