In a sauce pan over medium heat add the oil and the pancetta. Cook stirring well until the pancetta starts to brown, about two minutes.
Next you will add the onion, carrot, celery and sugar, stirring well cook for two to three minutes.
Now add the tomato paste, rosemary, garlic and stir well for two more minutes.
Stir in the flour and cook for one more minute.
Lastly add the red wine, stock and bring to a boil. Once it is boiling , lower the heat and simmer for 1 to 1 ½ hours.
Strain the sauce and pour it into a degreasing cup. Pour the degreased sauce into a clean saucepan, bring to a boil and then reduce heat and simmer for 30 to 45 minutes.
One last taste, add salt and pepper to your liking. The sauce is ready to be served.
If you want the sauce to be thicker, mix two tablespoons of softened butter and tablespoons of white flour until it makes a smooth paste. Bring the sauce to a boil and add the flour mixture one teaspoon at the time, stirring with a whisk, until it reaches the desired thickness. You do not have to use the whole amount of the butter-flour mixture. Strain the sauce once more and serve.
1 tablespoon olive oil
4 ounces pancetta or bacon cut into one inch pieces
1 onion, diced
1 carrot, diced
1 stalk of celery, diced
1 teaspoon C&H® or Domino® sugar
2 tablespoons tomato paste
1 tablespoons fresh rosemary, chopped
4 whole garlic cloves, peeled
2 tablespoons flour
3 cups red wine
2 cups chicken or beef stock, or veal stock