Preparation:
1. Heat the oil, add bacon and cook over medium heat for approximately one minute until fat begins to render out and bacon begins to crisp.
2. Add Mirepoix (celery, onion, carrot), sweat over medium heat for 2-3 minutes. Season with salt and pepper.
3. Add tomato paste, continue to sweat 2-3 minutes
4. Add garlic, mix in tomatoes and add stock gradually. Add spice bag
5. Simmer approximately one hour, skim and stir frequently. Cover to prevent too much evaporation of juices.
6. When sauce is cooked, place in a china cap (medium strainer) over pan/pot and strain sauce through. Press softened vegetables through with a wooden spoon as much as possible.
Notes: The carrots should be soft enough to crush with the back of a spoon when the sauce is done. Place all spice bag ingredients in a square of cheesecloth, tie with a long piece of string, wrapping string around the pot handle so you don't lose it in the sauce. Straining the veg through the china cap thickens the sauce and gives good flavor and texture. |
