Pepper Sauce

Ingredients

• 1 medium Onion, chopped
• 1 medium Carrot, chopped
• 1 Celery stalk, chopped
• 100 g Ham, diced
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 1 teaspoon Black peppercorns
• 1 Bay leaf
• 3 Cloves, whole
• 0.5 teaspoon Dried thyme
• 400 g Canned crushed tomatoes
• 2 cups Hot stock (chicken or vegetable)
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper, ground (Or to taste)

Instructions

1. 1In a large saucepan or pot, melt the butter over medium heat. Add the chopped onion, carrot, celery, and diced ham. Cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
2. 2Sprinkle the flour over the vegetables and ham. Stir continuously and cook for 3 minutes to create a roux. Add the peppercorns, bay leaf, cloves, and thyme. Continue to cook, stirring constantly, for another minute to release their aromas.
3. 3Add the canned crushed tomatoes to the pot. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook slowly for 1 hour, stirring occasionally.
4. 4Remove the pot from the heat. Using a food mill or immersion blender, process the sauce until smooth. Alternatively, rub the sauce through a fine-mesh strainer to remove any solids. Return the sauce to the pot. Add the hot stock and stir to combine. Season with salt and pepper to taste.