This is a simple yet tasty red wine sauce for grilled meats.
In a suitable pan, parch (brown) the sugar over medium to medium-high heat. When it begins to brown, add 4 times as much water as sugar. Allow to cook and reduce by about half. Add butter, melt. Sauté shallots in butter. Add wine and reduce by 3/4. Dissolve cornstarch in broth and stir in. Bring to a boil. Stir in tomato sauce, and salt and pepper.