Port and Red Wine Sauce

This rich sauce goes well with almost all meats,

especially red meats like beef, lamb and pork.

Ingredients:
20-30g butter
4 shallots, sliced
2 garlic cloves, chopped
2 fresh thyme sprigs
50g muscovado sugar
400ml red wine
5ml tomato paste
25ml port

Method:
Melt the butter in a large saucepan, add the shallots, garlic and thyme, and fry for 2-3 minutes. Add the brown sugar and continue to cook until it melts and bubbles up around the sides of the pan. This will give a sweet flavour to the sauce.

Reduce the heat and stir in the red wine, tomato purée and port.

Bring the mixture to the boil and cook for 15 minutes, or until the sauce has reduced to a syrup.