bacon sauce

Ingredients for 1 servings:

• 2 onions
• 3 stalk(s) celery or 2 slices celeriac
• 2 carrots
• 2 cloves garlic
• 200 g pork belly, black smoked
• 3 tbsp tomato paste
• 1 tsp, leveled caraway seeds
• 1 tsp thyme, shredded or dried
• ¼ liter of wine
• 1 liter broth or stock
• 125 ml cream
• 2 tbsp, heaped flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

for spit roast or grill roast

Clean the vegetables, cut them into pieces and fry them in a pan. Peel the garlic, press it with a flat knife and add it. Add the tomato paste and cook it. Cut the smoked meat into cubes and fry it briefly. When the vegetables are well browned, deglaze with wine and simmer for 10 minutes. Pour in half of the stock and stir in the pan juices well. Add the remaining stock and simmer gently. Before finishing the sauce, pass it through a sieve or use a food mill. Season to taste with a little salt, pepper and, if desired, hot paprika. To thicken the sauce, mix a little flour with cream and stir it into the boiling sauce. If any meat juices run off while grilling, you can also mix them into the sauce.