- 1 can beef gravy
- ½ bottle Chateau Grand Traverse Gamay Noir
- 1 bay leaf
- Generous pinch of dried basil
- Meatballs and/or whole mushrooms
- Combine gravy, wine, bay leaf and basil in saucepan and heat thoroughly. Do not boil.
- Add meatballs and/or mushrooms and simmer until heated through.
- Serve warm in a chafing dish with toothpicks or forks.
- You may use prepared meatballs and/or canned button mushrooms to make this dish super-easy.