Italian Roast Sauce

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 2 tablespoons (30ml) tomato paste 2 tablespoons (30ml) tomato paste
• 1 tablespoon (15ml) balsamic vinegar 1 tablespoon (15ml) balsamic vinegar
• 2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 2g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Heat olive oil in a large saucepan over medium heat.
2. 2.
   Add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and lightly browned.
3. 3.
   Pour in the red wine and let it simmer for a few minutes until it reduces slightly.
4. 4.
   Stir in the tomato paste and cook for another minute.
5. 5.
   Add the beef or vegetable broth, balsamic vinegar, rosemary sprigs, and bay leaves. Season with salt and pepper.
6. 6.
   Bring the sauce to a simmer, then reduce the heat to low. Cover the saucepan and let it cook for at least 1 hour, stirring occasionally.
7. 7.
   Remove the rosemary sprigs and bay leaves from the sauce before serving.

Treat your ingredients with care...

• Tomato paste — Use a good quality tomato paste to ensure a rich and concentrated flavor in the sauce.
• Red wine — Opt for a dry red wine, such as Cabernet Sauvignon or Merlot, to enhance the depth of the sauce.
• Balsamic vinegar — Choose a high-quality balsamic vinegar for a touch of sweetness and acidity.

Tips & Tricks

• For a smoother sauce, you can blend it using an immersion blender or a regular blender after cooking.
• Adjust the seasoning according to your taste preferences. You can add more salt, pepper, or herbs if desired.
• Leftover sauce can be stored in the refrigerator for up to 5 days or frozen for future use.

Serving advice

Serve the Sugo d'arrosto over cooked pasta, such as tagliatelle or pappardelle, for a classic Italian dish. It also pairs well with roasted meats, such as beef or pork, adding a burst of flavor to your main course.

Presentation advice

Garnish the dish with a sprig of fresh rosemary and a drizzle of olive oil for an elegant touch. Serve it in a shallow bowl or plate to showcase the rich color of the sauce.