Classic poivrade sauce

• 100 g/4 oz minced raw beef (and any raw bones and trimmings you may have from a chicken, carré of lamb, rabbit, hare or

Chop the bones and trimmings (if you have them) coarsely with a cleaver. In a large heat-proof casserole, sauté the chopped bones and minced beef in peanut oil with the garlic, thyme and bay leaves. Add the carrots, onions, celery, leek, bouquet garni and spices and cook over a medium heat, stirring from time to time, for 20 minutes.

Add the red wine; bring to the boil; skim off