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Gut friendly eating may limit alcohol because it can irritate the gut, but this recipe uses only ~2 tablespoons of sherry wine per serving and it is simmered down, which cooks off much of the alcohol, so the amount remaining is likely fine for many people. If you prefer to always avoid sherry wine, please tap it and change its rating to Red.
Melt the butter in a large saucepan or Dutch oven over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste, smoked paprika, and cayenne and stir to coat the vegetables, cooking until the tomato paste deepens to a brick-red color, about 2 minutes.
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