Mushroom Sauce with Cabernet Sauvignon

Name: Mushroom Sauce with Cabernet Sauvignon
Ingredients: 3 tablespoons unsalted butter; 2 shallots, finely diced; 1 clove garlic, minced; 8 ounces mushrooms, sliced (about 226 grams); 2 tablespoons all-purpose flour; 2/3 cup red wine (I used Cabernet Sauvignon) (about 160 ml); 1 1/2 cups beef broth or water with 1 beef bouillon cube (about 355 ml); 1/2 tablespoon fresh thyme, chopped; 1 tablespoon parsley, chopped; 1 bay leaf; 1/2 teaspoon salt, or to taste; 1/4 teaspoon ground black pepper; 1 tablespoon tomato sauce (optional)