Espagnole Sauce

This is one of the classic french foundation sauces even if its title is attributed to the Spanish. :) It makes any dish lush. 

Ingredients:

1 gallon Brown Stock, hot
1 1/2 cups Roux
1/4 cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
1/2 cup tomato puree
1 Bouquet Garni

In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper to taste. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a cheese cloth or a china cap.