1 cup beef broth
2 tbsp. minced onions
2 cloves smashed garlic cloves
2 tbsp. olive or vegetable oil
1 cup Merlot or red wine
1 tsp. sage
salt and pepper, to taste

In a skillet, combine beef broth, minced onions, garlic and oil together and bring to a slight boil. Add the wine, sage and then salt and pepper to taste. Return to boil and reduce the sauce by half (approximately 15 minutes).

Note: You may strain out the garlic and onions, but I leave them in because it enhances the flavor of the sauce over time if you refrigerate. Enjoy!

Submitted by: Michael Askey