Ingredients
- 1 onion
- 1 carrot
- 1 celery stick
- 2 garlic cloves
- 50 g of tomato paste
- 100 g of red wine
- 600 g of dark meat stock
- 30 g of flour
- 40 g of butter
- 1 bay leaf
- 1 teaspoon of salt
- Black pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion, the carrot, the celery and the garlic in the mixing bowl and chop 5 sec/speed 5.
- Add the butter and saute 8 min/120°C/spoon speed.
- Add the flour and saute 2 min/120°C/speed 1 to toast it slightly.
- Add the tomato paste and mix 30 sec/100°C/speed 2.
- Pour in the red wine and let it evaporate 3 min/Varoma/spoon speed without the measuring cup.
- Add the stock, the bay leaf, salt and pepper and set 20 min/100°C/speed 2.
- Remove the bay leaf and blend the sauce 1 min/speed 8 until it is smooth.
- Strain it if you want a silkier texture and adjust the salt.
- Serve the sauce hot over roasted or grilled meats.
Tips
- A homemade dark stock gives it a much deeper color and flavor.
- You can freeze it in portions and use it when you need it.
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