Roots soup cut in large pieces and stewd with a pinch of salt in a little water. Flour suspended in broth and tomato paste with added to steamed vegetables. The mixture boil and boil on low heat 30 minutes, stirring often. Triturated through a sieve, add spices, wine and raisins and boil for another 5 minutes. The sauce is served to lean meats, vegetable dishes, croquettes, au gratin, used for the preparation of other sauces combined.