|1 each spanish onion • fine dice|
|1 each carrot • fine dice|
|4 each garlic cloves • sliced|
|5 each thyme sprig|
|2 each sage sprig|
|1 each bay leaf|
|1 tsp crushed red pepper • optional for heat|
Reduce the heat to medium and add the onions and carrots. While they are softening tie the herbs and bay leaf into a sachet. When the onions and carrots are very soft and fragrant, add the garlic and herb sachet. Cook for one minute more until the garlic is fragrant. Add all of the reserved meat back to the pan and mix everything together well. If you like heat in your sauce, add the crushed red pepper here.