This recipe can be frozen. It also tastes better if made the day before serving and refrigerated.

4 tablespoons oil 1 pound fresh mushrooms, sliced 2 8-oz cans tomato sauce 2 10.5-oz cans beef consomme 1 cup California Burgundy or other red dinner wine 1/2 teaspoon thyme 1/2 teaspoon rosemary 1/2 teaspoon basil 1 teaspoon salt 4 tablespoons cornstarch 1 cup cold water

Saute mushrooms lightly in oil. Add tomato sauce, beef consomme, wine, herbs and salt.
Simmer for 10 minutes.
Blend cornstarch with cold water and stir into sauce.
Cook 5 minutes longer, stirring occasionally.