Sauce red (main)

It is prepared on the basis of meat broth, mash tomato and roots. The broth is boiled from fried bones, over low heat, for 6-7 hours. In fat, the onions and roots are fried until golden, put in a boiling broth along with pepper, bay leaf and garlic about an hour before the broth is ready. The finished broth is strained, fat is removed from the surface, vegetables are strained, mixed with broth, salt is added. The flour is fried until dark brown (red browning). The red browning is diluted with meat broth (about 80 degrees), ground well, added to the broth. Then one adds browned tomato puree and cooks the sauce for another hour. The color of the finished sauce should be dark red, the taste should be slightly sour, the aroma should be fried roots. Wine (madera) can be added to the red sauce to give an even greater aroma at the rate of 100 g of wine per 1 l of sauce.