Velvety tomato sauce

Ingredients for 4 servings:

• 50 g onion(s), finely diced
• 30 g carrot(s), finely diced
• 1 tbsp flour
• 40 g butter
• 1 tbsp powdered sugar
• 1 tbsp vermouth, Noilly Prat (French vermouth)
• 50 ml white wine, semi-dry
• 200 ml tomatoes, pureed (tetra pack)
• 300 ml beef broth or vegetable broth
• 3 dashes Worcestershire sauce
• 1 pinch of spice mix (Baharat)
• e.g. salt, fleur de sel
• n. B. Black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Clean and dice the vegetables, dust with flour, and toss in the flour. Brown them briskly in hot butter, dust with icing sugar, and caramelize. Deglaze with Noilly Pratt. When a little bit of a stick forms on the bottom, gradually add the wine. Add the tomato puree and bring to a boil. Pour in the beef stock and puree the sauce with a hand blender or pass it through a fine sieve. Reduce to the desired consistency over low heat (uncovered) or thicken with a little cornstarch. Season the sauce to taste and add the spices listed if necessary.