Pepperoni Sauce Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| 25 g/1 oz butter | ||
| Onion | 1 Large, sliced | |
| 1 medium-sized carrot, cut into thin strips | ||
| 1 medium-sized red pepper, sliced | ||
| Flour | 3 Tablespoon | |
| 150 ml/1/4 pint dry white wine | ||
| 300 ml/1/2 pint stock | ||
| 50 g/2 oz button mushrooms, washed and thinly sliced | ||
| Granulated Sugar | 1 Teaspoon | |
| Seasoning | ||
Directions
1. Place the oil and butter in a saucepan with the onion, carrot and pepper.
2. Cook until soft without browning, about 8 minutes.
3. Stir in the flour and cook for 2 minutes, add the wine, stirring all the time, and cook for a few minutes.
4. Gradually add the stock and bring to the boil. Cook for 3 minutes.
5. Stir in the remaining ingredients and cook for 2 minutes.
6. Serve with chicken or pasta.
2. Cook until soft without browning, about 8 minutes.
3. Stir in the flour and cook for 2 minutes, add the wine, stirring all the time, and cook for a few minutes.
4. Gradually add the stock and bring to the boil. Cook for 3 minutes.
5. Stir in the remaining ingredients and cook for 2 minutes.
6. Serve with chicken or pasta.
Chef
