Carrots 200 gr
Celery 200 gr
Onion 200 gr
Skaj’s brown stock
Sautee the chopped carrots, onion and celery in a pan; add a glass of red wine and let evaporate.
Add a teaspoon of Skaj’s brown stock and cold water until returning to a boil.
Add a sprig of rosemary and a glove of garlic, letting it sit for 10 minutes away from the heat.
Filter the preparation, obtaining a simple sauce for meat, which can be used for all preparations.