---------- exported from cookworks for meal-master, v7.0
      title: classic tomato sauce
 categories: professional, sauce
   servings: 50
       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