Step 1

Heat 1 tbsp oil in a pan on low-medium heat and add thinly sliced red onions. Leave to sweat and caramelise for about 20 minutes. It should be really soft, be careful not to burn it, turn down the heat if needed.

Step 2

Add minced garlic cloves and sugar and cook for a minute.

Step 3

Add the red wine and bring to a gentle simmer for a few minutes until reduced.

Step 4

Add the cornfour and stir until it soaks into the sauce and forms a thick paste.

Step 5

Add the tomato puree, soy sauce, marmite, dijon mustard, bay leaves, thyme and vegetable stock.

Step 6

Leave to simmer for 15-20 minutes. Remove the herbs, taste and season with salt and pepper.

Step 7

Blend until smooth and serve. You can leave it as is if you prefer, or partly blend so its chunkier.