Heat oil in saucepan and add onion and garlic and cook until soft but do

not brown. Stir in flour and black pepper and cook stirring for about 2

minutes.

When the mixture begins to take on color, remove from heat and pour in broth, whisking to prevent lumps.

Add remaining ingredients.

Return to heat and bring to a boil. Cover and simmer over low heat for 30 minutes stirring

occasionally. Finished sauce should be thick enough to nap a spoon.

May puree part or all of sauce in blender if desired or leave as is.

Refrigerate for a short time or freeze in small containers.