1 tablespoon vegetable oil
1/3 yellow onion, sliced thinly
1 bay leaf
1 carrot, thinly sliced
3 roma tomatoes, diced
2 tablespoons tomato paste
1 chipotle pepper
1 tablespoon minced garlic
1 cup red wine
1 cup chicken stock
1 cup beef stock
2 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh lime juice
Add oil to preheated saucepan. When oil is smoking, add onions and saute. Do not over stir. When onions have achieved a good caramel color, add carrot and bay leaf. Cook until well caramelized.
Add tomatoes and chipotle pepper and cook until almost dry. Add garlic and cook until aroma is apparent. Add tomato paste and brown slightly. Deglaze with wine, bring to a boil and reduce to a simmer. Do not reduce quickly as sauce will be bitter if wine is reduced to quickly.
When reduced to a paste-like consistency, add both stocks. Bring to a boil and reduce to a simmer. Simmer for 20-25 minutes.
Remove from heat. Use blender to puree while adding salt, pepper and lime juice
