Name: Roasted-Vegetable and Wine Sauce
Cook time: 30 min
Total time: 4 hr
Yield: Makes about 6 cups
Ingredients: 1 large leek (white and pale green parts only), halved lengthwise; 5 carrots, quartered; 1 head garlic, separated into cloves and peeled; 2 red bell peppers, quartered; 1 pound plum tomatoes, halved; 1 fennel bulb, stalks discarded and bulb quartered; 2 large onions, quartered; 2 tablespoons olive oil; 1 cup boiling water; 1/2 ounce dried porcini mushrooms (1 cup); 1 (4-inch) piece celery; 4 parsley stems; 1 large thyme sprig; 8 black peppercorns; 2 Turkish bay leaves or 1 California; 1 cup dry red wine; 4 quart water; 1/2 cup sun-dried tomatoes (not packed in oil; 1 1/2 ounces); 1/2 stick unsalted butter; 1/3 cup all-purpose flour; Equipment: cheesecloth; kitchen string; kitchen string

This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.

Cooks' notes:

· Stock can be made ahead and cooled, uncovered, then chilled, covered, 1 week or frozen in an airtight container 1 month. · Sauce can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat before using.

Recipe notes

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