Sauce Espagnole - cooking recipe

Ingredients

Mirepoix
4 ounces onions, diced
2 ounces carrots, diced
2 ounces celery, diced
2 ounces oil
2 ounces tomato paste
5 pints brown stock (either veal or beef)
6 ounces blond roux
Sachet
3 -4 sprigs parsley, chopped
1/2 teaspoon thyme leaves
1 bay leaf
1/2 teaspoon cracked black peppercorns
1 garlic clove, crushed

Preparation

Sachet d'epices: ingredients are placed into a 4\" square of cheesecloth and tied into a sack.
Brown the onions in the hot oil; add the rest of the mirepoix and continue to brown.
Add the tomato paste and cook until it begins to brown and caramelize.
Add the stock, and bring to a simmer.
Whip the roux into the stock, making sure all lumps are broken up.
Return to a simmer and add the sachet.
Simmer for about 1 hour, and skim the surface if necessary.
Strain the sauce through cheesecloth.