Servings: 4
Calories: 160kcal
Ingredients
- 2 onions (chopped)
- 2 roots (diced)
- 1 celery stalks (chopped)
- 100 g bacon (in small pieces)
- 50 g butter
- 3 tbsp flower
- 2 tbsp tomato paste (or 1 small can)
- 500 g tomatoes (fresh diced or tomato pulp)
- 1 l white stock (or chicken stock)
- 1 bouquet garni (bay leaf, thyme, parsley stems)
- 2 cloves look (chopped)
- salt (to taste)
- pepper (to taste)
Instructions
- Melt the butter in a large saucepan over medium-high heat. Add the bacon and fry until slightly crispy.
- Add the onions, carrots, celery and garlic. Cook until the vegetables are soft.
- Sprinkle the flour over the vegetables and stir well to mix everything together. Cook for a few more minutes.
- Add the tomato paste and stir well.
- Add the fresh tomatoes (or tomato pulp) and mix well.
- Slowly pour in the clear stock or chicken stock, stirring constantly to avoid lumps.
- Add the bouquet garni and bring to a boil.
- Lower the heat and simmer the sauce for 1.5 hours with the lid on the pan.
- Remove the bouquet garni, taste the sauce and season with salt and pepper.
- Optional: For a smoother sauce, you can now strain or puree it with a hand blender.
Voedingswaarden
Calories: 160kcal
- Add some red wine, if necessary, for extra depth of flavor.
