Methods

Add olive oil and carrots to the pot, and cook until slightly soft

Once carrots have sautéed for 5-7 minutes, add celery, mushrooms,

fennel, onions, and garlic. Cook until vegetables are translucent and soft.

Once veggies are soft and translucent, add tomato paste and cook for

about five minutes till everything is incorporated. Bottom of the pan

should have fond or “brown bits,” that's when the wine can be added.

Be sure to reduce the wine so the steam does not smell like alcohol.

Be sure to scrape the brown bits from the bottom of the pan

Once the wine has reduced and the brown bits are off the bottom of the pan,

it is time to add the kelp stock or veggie stock.

Once stock is added, add the blended tomatoes to the mix and bring

up to a gentle simmer. Add bay leaves

Once up to temperature and at a gentle simmer, add the 2 # of kelp

meat and parsley, thyme, and oregano

Reduce for an hour, taste for seasoning sauce will need salt and pepper.