ITALIAN COOKING AND RECIPES   Authentic And Traditional  Italian Food Recipes
INGREDIENTS 2 tbsp butter 25 g  /1 oz/ 1/4  cup plain (all-purpose) flour 1 tsp tomato purée (paste) 250 ml / 9  oz/1 1/2 cups hot veal stock 1 tbsp Madeira 11/2 tsp white wine vinegar 2 tbsp olive oil 25 g / 1 oz bacon, diced 25 g  /1 oz carrot, diced 25 g /1 oz onion, diced 15 g / oz celery, diced 15 g / 1/2  oz leek, diced 15 g  / 1/2 oz fennel, diced 1 fresh thyme sprig 1 bay leaf
METHOD 1. Melt the butter in a pan, add the flour and cook, stirring, until lightly coloured. 2. Add the tomato purée (paste), then stir in the hot veal stock, Madeira and white wine vinegar and cook for 2 minutes. 3. Heat the oil in a separate pan, add the bacon, carrot, onion, celery, leek, fennel, thyme sprig and bay leaf and fry until the vegetables have softened. 4. Remove the vegetables from the pan with a slotted spoon and drain thoroughly. 5.  Add the vegetables to the sauce and leave to simmer for 4 hours, stirring occasionally. 6. Strain the sauce before using.
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