25g Tomato Puree
1 Litre Brown Stock
Parsley Stalls or Rosemary
1 Cup Red Wine
Cop carrot, onion, celery.
Heat oil up in a pot and saute veggies until brown.
Add flour and cook slowly to a light brown colour.
Add tomato puree and cook for a further minute.
Gradually add the hot stock and red wine.
Bring pot to boil then slowly simmer until about a third of what you started with.
You must skim off the impurities as they rise to the top during this process.
Strain sauce through a strainer and leave until ready to use.