Celebrate red wine week with this exceptional sauce, that matches perfectly with any red meat.
Ingredients
10.5 OZ / 300 ML beef stock
2 TBSP tomato puree
3.5 OZ / 100 G onion
2 CLOVES garlic
2 OZ / 50 G carrot
2 OZ / 50 G celery
1 OZ / 35 G flour
1 TSP salt
2 TBSP olive oil
17.5 OZ / 500 ML red wine
1 TBSP brown sugar
Directions
Peel and quarter your onion then add to the mixing bowl along with the garlic, carrot and celery. Chop the vegetables for 10 seconds / speed 6. Scrape down the sides.
Add your olive oil to the mixing bowl and sauté the vegetables for 5 minutes, with the measuring cup removed.
Add the wine to the mixing bowl and cook out the wine with the measuring cup removed. Reduce the wine for 14 minutes.
Insert the measuring cup then pulverize the mix for 8 seconds / speed 8. Scrape down the sides.
Add your flour, tomato puree, salt, sugar and stock to the mixing bowl. Cook the sauce for 20 minutes / 212°F|100°C / speed 1 and remove the measuring cup.
Adjust the taste with more salt or sugar then blend to sauce again for 10 seconds / speed 8 with the measuring cup removed. For a really smooth sauce, pass through a sieve.
Enjoy your sauce!
Recipe Note
TIP:
You can put this in food bags and freeze till a later date.
