How to make
Pour the wine and mushroom broth in pot and put to boil until 1/3 of the the liquid's volume evaporates. Add 1 cup of the sauce left over from roasting of the meat, then the tomato juice, beef broth and black pepper.
Stir and allow the sauce to boil on a low stove for 10 minutes. Add the finely chopped bacon, fried in advance in a dry pan briefly and the chopped mushrooms, sauteed separately in butter.
Boil the sauce for 5 minutes and then season it with salt and black pepper as desired.
