Directions:
- Sauté onion, garlic, carrot, and celery in pan drippings in a large saucepan over low heat until vegetables are tender. Add flour; cook over medium heat, stirring constantly, 5 minutes or until roux is the color of a copper penny. Gradually add 3 cups broth, stirring until well blended. Stir in bay leaf and thyme. Cook, uncovered, over medium heat 15 minutes.
- Add remaining 1 1/2 cups broth; cook an additional 20 minutes, stirring occasionally.
- Add wine and tomato sauce; cook 5 minutes. Strain sauce through a sieve; discard vegetables and bay leaf. Serve sauce hot with roast beef or veal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3555.6 Kcal (14887 kJ) | ||
| Calories from fat | 1921.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 213.51g | 328% | |
|---|---|---|---|
| Cholesterol | 103.34mg | 34% | |
| Sodium | 4498.91mg | 187% | |
| Potassium | 1643.16mg | 35% | |
| Total Carbs | 339.45g | 113% | |
| Sugars | 19.08g | 76% | |
| Dietary Fiber | 10.76g | 43% | |
| Protein | 64.06g | 128% | |
| Vitamin C | 26.2mg | 44% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.7mg | 9% | |
| Calcium | 171.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 204.94 Kcal (858 kJ) | ||
| Calories from fat | 110.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.31g | 328% | |
|---|---|---|---|
| Cholesterol | 5.96mg | 34% | |
| Sodium | 259.31mg | 187% | |
| Potassium | 94.71mg | 35% | |
| Total Carbs | 19.57g | 113% | |
| Sugars | 1.1g | 76% | |
| Dietary Fiber | 0.62g | 43% | |
| Protein | 3.69g | 128% | |
| Vitamin C | 1.5mg | 44% | |
| Iron | 0.1mg | 9% | |
| Calcium | 9.9mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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