9
2

Ingredients

  • 626 grams roux (brown, softened)
  • 12,000 milliliters stock (brown)
  • 150 grams salt pork (coarse dice)
  • 249 grams carrots (coarse dice)
  • 150 grams onions (coarse dice)
  • 2 sprigs thyme
  • 2 bay leaves
  • 499 grams tomato purée
  • 200 milliliters dry white wine
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