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| | Salsa bruna all' italiana (Brown sauce)
2 tablespoons of margarine or butter
1 large onion, finely chopped
1 clove garlic, minced
1 stalk celery, finely chopped
1 carrot, grated
one 4 ounce can of chopped mushrooms
1 tablespoon of parsley flakes
1/4 teaspoon of thyme
1/4 pound of ham, ground
1/2 cup of dry red wine
3 tablespoons of flour
one 8 ounce can of tomato sauce
1 teaspoon of salt
1/2 teaspoon of sugar
3 cups of water
3 beef bouillon cubes
Melt margarine in large heavy saucepan. Sauté onion, garlic, celery, carrot, mushrooms, parsley and thyme in margarine.
Stir in ham; blend well; add wine.
Heat flour in small skillet over low heat until flour turns brown; being careful not to burn.
Stir flour into meat mixture; cook over low heat until mixture thickens, about 2- 3 minutes.
Add remaining ingredients; stir well.
Cook uncovered over medium heat, stirring frequently until sauce thickens, about 1 hour.
Press through a fine sieve or blend smooth in blender, if desired.
4 cups of sauce
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