Salsa española (Spanish sauce)

1 carrot
1 onion
1 leek
30 gr. flour
1/2 cup of red wine
600 ml. chicken broth

Chop the onion, leek and carrot. Fry over low heat in a pan with olive oil and salt. Add flour and cook a little. Pour the red wine, give a boil to evaporate the alcohol and add the chicken broth slowly, stirring constantly. Put a pinch of salt and cook everything for about 30 minutes, low heat. Grind in a blender and strain the sauce.