b'I N G R E D I E N T S Red Wine SauceSugo di Vino Rosso2 tablespoons extra-light olive oil pound pancea or slab bacon, with the rind removed, cut in -inch diceIn a saucepan, combine the extra-light olive oil and diced bacon. Cook over 6 garlic cloves, cut in half medium heat, stirring well, until the bacon is nicely-browned, about 3 to 4 minutes. 1 onion, finely chopped Using a sloed spoon, transfer the bacon to a dish lined with a paper towel and 1 small carrot, finely chopped set aside.1 celery rib, finely chopped1 bay leaf In the same saucepan, add the garlic, onion, carrot, celery, bay leaf and red pepperteaspoon red pepper flakes flakes. Cook over medium-low heat, stirring well, for 4 to 5 minutes. Increase the 2 cups red wine heat to high and add the red wine; bring to a boil and reduce by half, about 4 to 2 cups chicken broth 5 minutes. Add the chicken broth, then bring to a boil and cook, stirring well for 2 tablespoons soened buer5 more minutes. Reduce the heat to medium-low and cook for 30 minutes.mixed with 2 tablespoons of flour Strain the sauce into a bowl and discard all the ingredients le in the strainer. Salt to taste Pour the strained sauce back in the saucepan and bring to a boil over medium-high heat. Add 1 teaspoon of the buer-flour mixture and stir well with a wire whisk; wait 1 minute and repeat. Stop this process when the sauce is finally thickened to your liking. (Usually a tablespoon of the buer-flour mixture is more than enough, but, just in case, youve got more on hand.) Salt to taste. Keep the sauce warm until ready to serve.45'