Add the oil to a saucepan over medium heat.

Add the chopped onions, carrots, and celery. Stir well and cook for 3 minutes.

Add the tomato paste and brown sugar. Stir well. Cook for 1 minute.

Add the jalapeno pepper. Stir and cook for 1 minute.

Add the salt, pepper, and tequila before cooking for 3 more minutes (until the tequila reduces by 1/2).

Add the beef stock and the tomato sauce. Increase the heat to medium-high until boiling.

Reduce heat and simmer for 35-40 minutes.

Strain and degrease the sauce. Return to the saucepan and cook over high heat for 5 minutes until reduced by a third. For a thicker sauce, cook for 3 more minutes.

Reduce the heat to medium-low. Add the softened butter. Stir until completely incorporated and you are ready to serve!.

Chef’s Tip

To degrease the sauce, use a degreaser cup. They are designed with a spout at the bottom allowing you to separate the fat that has accumulated at the top of the sauce in a single fluid and easy motion. This is not mandatory but I find it makes for a “more elegant” sauce.