4 oz salt pork
2 oz unsalted butter
4 oz onion
2 oz carrot
2 oz celery
4 oz bread flour
1 qt white stock
2 qt canned tomatoes
2 qt tomato puree
1 bay leaf
2 t garlic
1/4 t thyme
1 clove
1/2 t peppercorns
1 t sugar
saute salt pork in butter, in a saucepot, over a medium flame until
partially rendered
add onions, carrots, and celery
heat and stir for 6-8 minutes, until slightly softened
add the flour and stir to make a roux
heat and stir to a gold-lightl brown color
gradually stir in the stock
bring to the boil
add the tomatoes and tomato puree
return to the boil, reduce to a simmer
tie seasonings in cheesecloth to make a sachet
add to sauce and simmer for 60-90 minutes to the desired consistency
remove and discard sachet
strain through a chinois
add sugar and season to taste with salt
note: tomato sauce scorches easily and alternately may be reduced in a
300 degree oven, loosely covered
