Bologna Sauce

Ingredients

For 2 servings

• •2 2 vegetable chopped ACCRO
• •200 g 200 g of crushed tomatoes
• •1 1 onions
• •1 1 carrot
• •1 1 branches of celery
• •5 cl 5 cl of olive oil
• •20 g 20 g tomato concentrate
• •5 cl 5 cl of red wine
• •1 1 branches of thyme
• •1 1 branches of parsley
• •1 1 bay leaves
• •salt and pepper

Method

1. 1.Wash and peel the vegetables. Cut into fine brown onion, carrot and celery branch.
2. 2.In a hot hopper, sauté the crumbled ACCRO vegetable chopped with olive oil for 2 minutes 30 until golden.
3. 3.Add the vegetable brunoise and cook 5 minutes over low heat. Then deglaze with the red wine and let it almost dry.
4. 4.Add the tomato concentrate, mix and cook for a few minutes. Then add the crushed tomatoes, thyme, some parsley tails, bay leaf. Season with salt and pepper.
5. 5.Cover the hopper and cook for 30 minutes over low heat. At the end of cooking, remove thyme, parsley and laurel. Check and adjust seasoning if necessary.