3 tablespoons of butter
1/4 cup of chopped onion
¼ cup of chopped celery
¼ cup of chopped carrots
1 tablespoon chopped bacon
1 tablespoon of chopped garlic
1 teaspoon of dry thyme
1/4 cup of tomato sauce
1 cup of marsala
2 cups apple juice
2 cups beef stock
1 tablespoon of water and 1 tablespoon of corned starch mixed together.
Cook the butter over medium heat, add the mirepoix (carrots, celery, onion) add the bacon and stir well, cook until the veggies have softened 2-3 minutes
Reduce the heat to medium, add garlic, thyme and tomato sauce, stir and cook 2 more minutes
Add the apple juice, the marsala wine and the beef stock bring to a boil over medium high heat stirring well for a few minutes, then simmer for 45 minutes uncovered.
Strain the sauce.
Cook the stained sauce over medium heat and reduce by ½ .
Mix well the water and cornstarch slurry then add it gently to the boiling sauce while stirring consistently, for 5 minutes.
Adjust the flavor for salt and pepper to your liking, the sauce is ready to be served.