Luke, carrot, celery and mushrooms, cleaned and sliced, stewd in the butter, adding sequentially. Add a pinch of salt and a few tablespoons of water. While remaining fat, sprinkle the flour and add the tomato puree mixed into a little water. Pour over 1 cup hot water, add the wine and spices, add salt and boil on low heat with the lid sandwiching ten minutes. Sprinkle with parsley and retired from the fire. Serve with boiled rice.