Pour the olive oil in a saucepan and place over a medium heat. Add the chopped onion, carrots, celery, and chopped bacon. Stir well and cook for 2-3 minutes.

Add the brown sugar, stir well, and cook for 2 minutes.

Add the tomato paste and chopped thyme. Stir well and cook for 2 minutes.

Add the port wine, beef stock, and tomato sauce. Increase heat to medium-high to bring to a boil. Then simmer for 40-45 minutes.

Strain the sauce over a bowl with a fine strainer.

Use a degreasing cup to remove the grease from the sauce.

Pour the strained and degreased sauce into a sauce pan and reduce by 1/2 over medium heat.

Salt and pepper to taste and the sauce is ready to be serve!

Chef’s Tips:

If you don’t have a degreaser cup, place the strained sauce in the refrigerator for at least 5 hours. The fat at the top will harden and you can then remove it with a slotted spoon.

If you like a thicker sauce, increase cooking time by 3-5 minutes. You can also thicken with a teaspoon of butter mixed with 1 teaspoon of flour. Add to the boiling sauce while stirring well for 2-3 minutes over medium-high heat.