Economical Sauce

Ingredients

• 0.5 medium Onion (Finely chopped)
• 1 small Carrot (Washed, scraped, and sliced)
• 1 Celery stalk (Sliced)
• 2 tablespoons Fresh parsley (Chopped)
• 1 medium Fresh or canned mushroom (Sliced)
• 2 ounces Ham (Raw, fat and lean, finely chopped)
• 1 tablespoon Butter
• 1 Clove
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Red wine (Optional)
• 4 medium Fresh tomatoes (Peeled and seeded)
• 0.5 cup Water or bouillon (As needed)

Instructions

1. 1Chop the onion finely. Wash, scrape, and slice the carrot. Slice the celery stalk. Chop the parsley. Slice the mushroom. Chop the ham finely.
2. 2In a medium-sized saucepan, melt the butter over medium heat. Add the chopped ham and cook until colored, about 5 minutes. Add the chopped vegetables, clove, salt, and pepper. Stir constantly, allowing the vegetables to cook thoroughly but not to burn, about 10 minutes, until golden brown.
3. 3Add the tomatoes, cut into several pieces with the skins removed and the seeds taken out, to the saucepan. Cook until they sputter, about 5 minutes. Add water or bouillon, bring to a boil, and simmer for a few more minutes.
4. 4Remove the saucepan from the heat and pass the sauce through a sieve or fine colander, pressing hard so that all will pass through. If it is too thick after straining, add more water or bouillon, and put it back on the heat and allow it to boil again for a few moments.