1. In a blender or food processor, puree the first 3 ingredients.

2. Place all ingredients (except wine) in a saucepot; add half of the wine to the pot and cook over medium-high heat, stirring occasionally, and scraping the bottom of the pan to avoid scorching, until just boiling.

3 Add the remaining wine and return to a boil, then reduce to a simmer. Cook, stirring occasionally, and scraping the bottom of the pan to avoid scorching, until sauce has thickened.

4. Taste for seasonings and adjust as needed to taste. Use immediately, or place in a non-reactive container and refrigerate until needed.