Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         butter - -- (1 stick)
                        (or 1/2 cup olive oil)
   1      cup           yellow onion -- chopped
   1      cup           carrots -- chopped
     1/3  cup           fresh parsley -- chopped
   1                    bay leaf
   1      teaspoon      whole dried thyme
     1/2  cup           flour
   2      cups          dry red wine
   2      quarts        beef stock -- fresh or canned
   2      tablespoons   tomato paste
     1/4  teaspoon      freshly-ground black pepper
     1/4  cup           dry sherry
                        salt -- to taste

Preparation:

Heat a 4-quart heavy stockpot and add 1/2 the butter or olive oil. Add onions, carrots and parsley. Sauté until vegetables begin to brown lightly. Add bay leaf and thyme and return to a low simmer. In a small frying pan melt remaining butter or oil. Add flour and cook, stirring, until light brown. Stir this roux into vegetables. Add remaining ingredients to the pot, except for the sherry and salt. Bring to a boil, turn to a heavy simmer and cook the sauce, uncovered, for about 2 hours or until it has reduced by half. Add the sherry and simmer for 5 minutes. Add salt to taste. Strain before serving or using. This recipe makes 1 quart of sauce. Comments: This sauce takes some doing, but it is well worth it and will keep several days in your refrigerator.