Preheat large skillet on medium-low heat; coat with pan spray. Add onion, carrot, celery; cover and cook 10 minutes until vegetables are soft, stirring occasionally.
Increase heat to medium-high. Add wine to skillet; cook 3 to 4 minutes until liquid is reduced to a syrupy mixture. Add broth, bay leaves, thyme and peppercorns; cook 12 to 15 minutes until sauce is reduced to 1 cup. Strain sauce; discard vegetables and return sauce to same skillet. Reduce heat to medium-low. Stir in tomato paste; cook 2 minutes until glossy. Stir in butter and mix until incorporated; keep warm. Season with salt and pepper, as desired.
Nutrition information per serving: 75 Calories; 18.9 Calories from fat; 2.1g Total Fat (1.3 g Saturated Fat; 0.1 g Trans Fat; 0.1 g Polyunsaturated Fat; 0.6 g Monounsaturated Fat;) 5.1 mg Cholesterol; 222 mg Sodium; 6 g Total Carbohydrate; 1 g Dietary Fiber; 1.6 g Protein; 0.3 mg Iron; 165 mg Potassium; 0.6 mg NE Niacin; 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 0.3 mg Zinc; 0.5 mcg Selenium; 7.7 mg Choline.