Ingredients
4 cups (800 ml) strong meat broth
250 g beef mince
1 bunch roots soup
3 tbsp (30 g) vegetable oil
2 tbsp (20 g) flour
1 tbsp (10 g) of tomato paste or 1 cup (200 ml) tomato juice
1 cup (200 ml) aromatic wine
salt
Method
Finely chopped roots soup sauté in 1 cup meat broth. Add ground meat and remaining broth and boil on low heat for one hour. After cooling, the mixture was filtered without triturated. Of vegetable oil and flour make a light roux, which is added to the cooled broth and tomato paste (tomato juice). Boil the sauce, season to taste with salt and boil a few minutes away from the fire and make wine.
Containers:
Difficulty
Average
Tested
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