Instructions: This flavorful sauce is ideal for pastas and as an accompaniment to or as the base for a sauce for beef or hearty poultry, such as turkey.

*NOTE: See separate recipe for Roasted Vegetable Stock

Bring all the ingredients to a boil in a med saucepan. Reduce the heat, cover, and simmer for 20 - 30 min, or until the solids are very soft.

Strain
the stock, reserving the solids. Transfer the solids to a food processor or
mini-chop, and process to a smooth puree, adding a bit of stock, if necessary..
Add the remaining stock to the processor, and pulse to combine. Return the
sauce to the saucepan, and heat just to a boil. Pour into a sauce bowl, and serve. The sauce can be stored in the refrigerator for up to 3 days.

Yield: 2 C

Variation:
Fennel thickened sauce: Omit the mushrooms, basil, thyme, and sage.

Substitute 1/2 C chopped fennel bulb, in 1/2" pieces; 1/4 tsp toasted fennel
seeds, lightly crushed; and a pinch of saffron. Use with a seafood pasta or
chicken dishes.

NOTES : I think this would be excellent over gnocchi. It came from Cooking At The Academy series that is running on a PBS station in my area right now. I have the book, "Festive Favorites", that goes with the series. When it was made on tv last weekend I actually thought of using this sauce as a topping for mashed potatoes or baked potatoes. But I also think it would be wonderful over gnocchi. If you try it please let me know how it turned out.

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