1 cup onion, peeled, chopped
1/2 cup carrot, peeled, chopped
1/2 cup celery, chopped
1/4 cup olive oil
6 cloves garlic, peeled, crushed
2 bay leaves
2 tablespoons tomato paste
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
2 cups Cabernet red wine
1 1/2 quart veal stock or chicken stock
Salt and pepper, to taste

In a heavy-bottomed pot, cook the onions, carrots, and celery in olive oil over medium heat until well browned.  Add the garlic, bay leaves, and tomato paste.  Cook 1 minute, stirring.  Add the vinegars and wine, bring to a boil, and simmer until reduced by two-thirds.  Add the veal or chicken stock, bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds. 
Strain through a fine-mesh strainer.  Cool and refrigerate if not using immediately.

Return the sauce to the heat and simmer until it lightly coats the back of a spoon. Season with salt and pepper and keep warm.

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