Vine Ripe Spaghetti Sauce

Ingredients:
1,5 kg (3 lb) ripe tomatoes, peeled and chopped
1 onion, chopped
1 tsp parsley
few celery leaves
20 g (0.7 oz) butter
ROUX:
100 g (3.5 oz) butter
100 g (3.5 oz) flour
beef broth
3-4 Tbs red wine
30 g (1 oz) sugar
salt
lemon juice

Preparation:

1.Sauté onions in butter with parsley and celery. Add tomatoes and cook until done. Remove from heat, let cool. Puree the sauce.
2.FOR ROUX: Melt butter, add flour and whisk in low heat. Add broth and wine and cook until thickend. Add pureed tomatoes, sugar and salt. Cook for 10 to 15 minutes. Add lemon juice.