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“Open a bottle of Merlot or Cabernet Sauvignon, reserve one cup for cooking, enjoy the rest with your S.O. or your dinner guests!!! This spectacular sauce can be made in advance & reheated to serve with roast beef or a steak!!!”
1hr 10mins

Ingredients Nutrition


  1. Soak mushrooms in water for 20 minutes or until soft.
  2. Heat oil in a pot over medium heat; add onions, carrots & celery and saute for about 7 minutes.
  3. Add garlic & saute for another minute.
  4. Stir in the flour and cook, stirring constantly, for about 2 minutes.
  5. Add the stock, tomato paste, thyme, bay leaf, parsley stalks, mushrooms & their soaking liquid; bring to the boil, stirring occasionally.
  6. Reduce heat to low and cook for 45 minutes or until strongly flavoured & slightly thickened; strain sauce, pressing down on solids to remove as much liquid as possible.
  7. Discard solids & reserve liquid.
  8. Place red wine & balsamic vinegar into pot; bring to a boil and boil until reduced by half.
  9. When ready to serve, add reserved liquid to the wine/vinegar mixture and bring to a boil; stirring constantly, boil until the sauce is thickened & rich tasting, about 5 minutes.

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