Directions

1. Pour the olive oil in a saucepan and place over a medium heat. Add the chopped onion, carrots, celery, and chopped bacon. Stir well and cook for 2-3 minutes.
2. Add the brown sugar, stir well, and cook for 2 minutes.
3. Add the tomato paste and chopped thyme. Stir well and cook for 2 minutes.
4. Add the port wine, beef stock, and tomato sauce. Increase heat to medium-high to bring to a boil. Then simmer for 40-45 minutes.
5. Strain the sauce over a bowl with a fine strainer.
6. Use a degreasing cup to remove the grease from the sauce.
7. Pour the strained and degreased sauce into a sauce pan and reduce by 1/2 over medium heat.
8. Salt and pepper to taste and the sauce is ready to be serve!

Chef’s Tips:

1. If you don’t have a degreaser cup, place the strained sauce in the refrigerator for at least 5 hours. The fat at the top will harden and you can then remove it with a slotted spoon.
2. If you like a thicker sauce, increase cooking time by 3-5 minutes. You can also thicken with a teaspoon of butter mixed with 1 teaspoon of flour. Add to the boiling sauce while stirring well for 2-3 minutes over medium-high heat.

Ingredients:

• 3 tablespoons olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped carrots
• 1/4 cup chopped celery
• 1/4 cup chopped bacon
• 1/2 teaspoon C&H Dark Brown Sugar
• 1 tablespoon tomato paste
• 1 tablespoon fresh thyme, loosely packed or 1 teaspoon dry thyme
• 2 cups port wine
• 1 cup beef stock
• 1/2 cup tomato sauce
• Salt and pepper to taste