|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Finely chopped carrot||1⁄4 Cup (4 tbs)|
|All purpose flour||6 Tablespoon|
|Chicken broth||1 Quart|
|Boredeaux/Dry red wine||1⁄2 Cup (8 tbs)|
|Tomato paste||2 Tablespoon|
|Bay leaf||1 Large|
|Salt||2 1⁄2 Teaspoon|
1. Melt 6 tablespoons of the butter in a 2-quart saucepan over medium heat; add onion, celery, carrot. Cook until onion is golden, about 5 minutes. Stir flour into mixture; cook, stirring, 3 minutes longer. Stir remaining ingredients into flour mixture; cook, stirring, until sauce is slightly thick, about 5 minutes. Reduce heat; cook, stirring occasionally, 20 minutes.
2. Strain sauce; press vegetables through sieve. Return sauce to pan. Stir remaining 2 tablespoons butter into sauce; cook over medium heat until butter melts.