1 onion, chopped

1 carrot, sliced

1/4 cup (55 g) butter

1 tbsp unbleached all-purpose flour

1 1/2 cups (375 ml) red wine

2 cups (500 ml) beef broth

1 tbsp (15 ml) molasses

1/3 lb (150 g) bacon, cut into lardons

2 tbsp chopped flat-leaf parsley

In a saucepan over medium heat, soften the onion and carrot in the butter. Stir in the flour and cook for 1 minute. Add the wine and bring to a boil. Add the broth and molasses. Simmer for 10 minutes or until the sauce thickens slightly. Strain into a bowl and keep warm.

Meanwhile, in a skillet over high heat, brown the bacon until crispy. Drain on paper towels. Add the bacon and parsley to the sauce.

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