Ingredients
50g butter
50g of brown sugar
1/2 onion diced
2 table spoon of port
400 ml wine
1 tsp tomatoe puree
2 sprigs thyme
2 cloves of garlic
Preparation
Cook the onions, garlic ans thyme in the butte for 5 mins. Add sugar and allow this to bubble. Add in wine, port and tomatoe puree and simmer until the sauce is reduced to a syrup.
