Red Wine Sauce

2 Lbs. Bacon, diced

4 Ea. Onions, medium dice

2 Lbs. Carrots, medium dice

2 Bunches Celery, medium dice

1 Head Celery root, large dice

2 Bulbs Garlic

6 Bottles Red Wine

1 Quart Red balsamic vinegar

Bouquet Garni 6 Gallons Veal stock Render bacon until crispy. Slowly caramelize vegetables in bacon fat. Add red wine and vinegar. Reduce to a syrup. Reduce veal stock with bouquet garni. Skim and combine with wine mixture. Adjust. Strain through a chinois. **Sauce must be constantly skimmed.**


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