Red Wine Sauce - Louise Teaches You to Cook the Best Sauce

Finely chop the shallots and garlic.

Add oil to a frying pan and sauté the chopped shallots.

Add diced smoked pork belly to the pan and fry with the onions.

Add tomato purée to the pan and fry for another minute.

Dice the fresh tomato.

Add thyme and the diced tomato to the pan and stir.

Pour in the red wine and let it reduce for about 5 minutes, until approximately 3 dl remains.

Add concentrated veal stock and Chinese soy sauce to the pan.

Pour in the water mixed with cornstarch. Cook and reduce the sauce again for about 6 minutes, until about 4 dl remains.

Strain the sauce into a saucepan, pressing the solids with a spoon to extract all the liquid and flavor.

Season the sauce with freshly ground black pepper, salt, and a pinch of sugar to balance the flavors.

Whisk in a knob of cold butter to make the sauce glossy and rich.

The red wine sauce is finished and ready to be served.