Port Wine Reduction - cooking recipe

Ingredients

3 (14 ounce) cans beef broth
16 ounces ruby port
16 ounces red wine
1 carrot, cut into large chunks
2 stalks celery, cut into large chunks
1 onion, cut in half
4 garlic cloves
1/2 cup Worcestershire sauce
3 ounces tomato paste
1 tablespoon basil
1/2 teaspoon salt
1 1/2 teaspoons pepper
3/4 cup butter
roux

Preparation

Add all items except Roux and Butter into a sauce pan, cover and heat over medium heat for approximately 45 minutes.
Remove vegetables and continue cooking uncovered untill liquid reduces to about a quarter of the volume.
Mix in a small amount of Roux to slightly thicken sauce, lightly boil for a couple of minutes (should just thinly coat back of spoon).
Lower heat and add butter to finish sauce (do not let sauce boil after adding the butter).
Enjoy.