On Sat, 21 Mar 2009 12:10:46 -0500, Damsel in dis Dress wrote:

> On Sat, 21 Mar 2009 15:29:32 GMT, blake murphy
> > wrote:
>
>>On Fri, 20 Mar 2009 18:28:57 -0700, Theron wrote:
>>
>>> I mince the onions, celery, carrot and garlic and sauté that a bit until the
>>> celery and onion are soft. That softens the onion taste, and the garlic is a
>>> bit less harsh. Then I add any seasoning and proceed pretty much as above.
>>> Also, if you want a sauce that's a bit more delicate, try white wine instead
>>> of red wine. An inexpensive vermouth works great. That hint came from the
>>> goddess of Italian cooking, Marcella Hazan.
>>>
>>> Ed
>>
>>thanks for the tips, ed, especially about the wine. martini & rossi i have
>>on hand, red wine would be a special purchase.
>
> I buy those four-packs of tiny (187 ml) bottles of red wine for
> cooking. I use vermouth instead of white wine.
>
> Carol

i keep a half and eye on those at the package store, but haven't yet taken
the plunge.

your pal,
blake