1 red onion, chopped

1 celery stalk, diced

1 carrot, sliced into rounds

1 tbsp (15 ml) olive oil

1 1/2 cups (375 ml) red wine

1 1/2 cups (375 ml) beef broth

2 tbsp (30 ml) tomato paste

2 tbsp (30 ml) molasses

2 oz (55 g) 85% dark chocolate, chopped

In a pot or large skillet over high heat, brown the onion, celery and carrot in the oil. Add the wine and simmer for 5 minutes. Add the broth, tomato paste and molasses. Generously season with pepper. Bring to a boil and simmer until the sauce reduces by half, about 15 minutes. Strain through a sieve set over a pot. Add the chocolate to the pot and stir until melted. Keep warm.

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