1 medium onion, diced
2 tablespoons olive oil
1 tablespoon g/f flour
2 tomatoes, diced
120 g mushrooms, finely chopped
300ml vegetable stock
1/2 teaspoon of oregano or thyme
a bay leaf
1 teaspoon Vegemite (or vegetable bouillon)
a generous splash of red wine
salt and pepper to taste
In a medium size pot over a medium heat, cook the onion in the oil until it turns brown, add the tomatoes and continue to cook, stirring until the liquid has evaporated and the tomatoes are starting to brown.
Add the flour, stir through, then add the stock.
Bring the sauce to the boil and continue stirring until it thickens.
Add the mushrooms, herbs, vegemite and red wine and simmer for 20 minutes, stirring occasionally. Season to taste and serve.