Ingrendiets: For 1 kg of sauce you need: Bone 500 gr Onion 100 gr Carrots 100 gr Celery 80 gr Tomato concentrate 100 gr Parsley 100 gr Laurel 2-3 leaves Butter 80 gr Flour 30 gr Dark broth 1.2 l Sugar 10 gr Salt and pepper
Preparation: Knead the flour with half the mass of butter until it turns brown. Add the broth, which we have obtained by boiling the previously baked bone and stir the mass until it boils and becomes uniform. Meanwhile, with the rest of the butter, sauté the finely chopped vegetables and add the tomato sauce. After cooking the vegetables, add them to the previously prepared sauce and let them simmer together for about an hour on low heat. While the sauce is boiling, remove the foam. Just before the end of cooking, add black pepper, bay leaves, salt. Drain the sauce and set to simmer for another 2-3 minutes. If we want to use it right away, we adjust it with a little fresh butter.
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