Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  salt pork
  2             ounces  unsalted butter
  4             ounces  onion
  2             ounces  carrot
  2             ounces  celery
  4             ounces  bread flour
  1              quart  white stock
  2             quarts  canned tomatoes
  2             quarts  tomato puree
  1                     bay leaf
  2          teaspoons  garlic
     1/4      teaspoon  thyme
  1                     clove
     1/2      teaspoon  peppercorns
  1           teaspoon  sugar

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

Nutritional Information:

59 Calories (kcal); 3g Total Fat; (41% calories from fat); 1g Protein; 8g Carbohydrate; 4mg Cholesterol; 251mg Sodium