Preparation:
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 |
