Ingredients

2 tbsp	olive oil
1	carrot - large
1	brown onion - medium
1	celery stick
2	garlic cloves
2 tbsp	corn flour (or plain flour)
550 mL	boiling water
2 tsp	beef stock
1 tbsp	tomato puree
1	bayleaf
2 tbsp	parsley stalks chopped finley
1 tsp	fresh thyme

Method

1. finely chop onion and celery, crush garlic and put in large saucepan
2. saute in olive oil on low heat until onion changes colour
3. grate carrot and add to saucepan
4. disolve flour and stock cubes in boiling water and add to saucepan
5. add tomato puree and herbs to saucepan
6. bring to boil stirring continuously
7. turn down to low and simmer uncovered for minimum of 30 minutes and up to 2 hours until sauce is desired consistency, stir occasionally so it doesn't stick to the bottom

Notes

can be made with vegetable stock for a vegetarian option

very good with roast chicken / beef

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