Bourguignonne Sauce

From a recent issue of the Vegetarian Times Magazine.
Sauce Bourguignonne
1 cup minced onion
1 cup peeled and diced carrots
1/2 cup diced celety
3 cloves garlic, pressed or minced
3 cups water
1 Tbs tomato paste
1 cup dry red wine
2 Tbs red wine vinegar
Salt to taste (I never add any)
1 Tbs chopped fresh rosemary (or 1 tsp dried rosemary)
1/2 tsp dried thyme
1 tsp dried basil
1/2 tsp white pepper
1/3 cup cold water
2 Tbs arrowroot powder or cornstarch
Saute onion, carrots, celery, and garlic in 2 teaspoons of water for 5
minutes. Place in a largish pot along with remaining ingredients except
the last two. Bring to a boil, partially cover, and simmer 15-20 minutes,
until veggies are tender.