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Main red sauce
1 serving
The fat-free flour is combined with hot broth (50-60 °), brought to a boil, browned vegetables, onions, tomato puree are added and cooked for an hour and a half. Spices are placed at the end of cooking. The finished sauce is strained, rubbing vegetables, and again brought to a boil.
The fat-free flour is combined with hot broth (50-60 °), brought to a boil, browned vegetables, onions, tomato puree are added and cooked for an hour and a half. Spices are placed at the end of cooking. The finished sauce is strained, rubbing vegetables, and again brought to a boil.
lamb bones - 750 g, fat - 25 g, wheat flour - 50 g, tomato puree - 150 g, carrots - 80 g, onions - 30 g, parsley roots - 15 g, sugar - 20 g, margarine - 50 g
