Now making good gravy can be an art form. Here is a true all-American, from scratch gravy that goes well with just about anything and perfectly with that fresh batch of biscuits you just whipped up. Melt 2 tablespoons unsalted butter in a wide-bottomed, medium saucepan over medium heat. Add 2 medium onions, 1 medium coarsely chopped carrot, ½ stalk coarsely chopped celery and ½ teaspoon dried thyme. Saute over medium heat until vegetables are soft and caramelized, about 30 minutes, stirring occasionally. Add 1 cup red wine and reduce over high heat until the liquid forms a glaze, about 7 minutes.
Deglaze as you add the stocks and 2 tablespoons tomato paste and reduce by half. Season to taste with salt and pepper. Using a hand blender, puree the gravy to a smooth consistency (or pour the gravy into a regular blender). If you wish an even smooth texture, pour the gravy into a medium-fine strainer and press the solids through using a wooden spoon.