Sometimes you need a good sauce to a piece of meat. No need to buy something in the store, just use the drippings of the meat. With just some simple tricks you’ll get a rich and savory gravy that compliments the flavor of every meat.
Use a Drip Tray to collect the drippings from your chosen meat.
Peel and finely dice shallots. Saute in a pot with the collected fat drippings.
When softened add in the canned tomatoes and and stir constantly to avoid the base from burning. Cook until the tomatoes start to burn and stick to the bottom of the pan.
Deglaze with 1/3 of the red wine stir and cook off the red wine, add more red wine and repeat until the wine is gone.
Add stock and let simmer for 10 minutes. For a finer gravy at this point you could pass the mixture through a fine sieve.
Thicken as needed with a roux, a mix of room temperature butter and flour. Stir continuously and bring to a boil. Season as desired with salt and pepper.