1# pancetta, small dice

1 medium white onion, medium dice

1 large carrot, medium dice
½ head of celery, sliced ⅛” thick
1 tablespoon garlic and shallots
1 tablespoon dry oregano
1 teaspoon dry sage
1 can tomato paste
1 teaspoon paprika
½ cup white wine
1 cup AP flour
1 quart chicken stock
2 #10 cans white beans, undrained
2 tablespoons ground Herbs de Provence

Bouquet
5 sprigs parsley
½ bunch thyme

Sachet
3 cloves garlic
1 teaspoon whole black peppercorns
1 teaspoon whole cumin
5 Bay leaves

Render pancetta in a rondeau over medium heat. Add onions, sauté until sweated. Add carrot
and celery, sauté about 3-5 minutes. Stir in garlic and shallots, sage, oregano, a pinch of pepper
and salt. Continue to stir regularly until onions are translucent. Turn heat to medium-low, and
form pincage by adding tomato paste and paprika. Deglaze with wine. Mix in flour slowly, being
careful not to blacken or brown mixture. It should form a deep and dark red roux. Add Sachet
and stock, stirring regularly, make sure all of pincage/roux is cooked into stock. Simmer 10-15
minutes. Add beans and bouquet. Simmer until mixture begins to thicken; it should be slightly
loose, but not very wet- 20 to 30 minutes. Remove from heat and stir in Herbs de Provence.
Allow to cool for 10-20 minutes, place in storage container.

Pickup: add sausage and fresh chiffonade sage.