Classic Tomato Sauce v1.0

• Makes 1.5L

• 5 of 5 mother sauces
• Can add additional onions, peppers, mushrooms and tobasco for a Spanish sauce

Sauce

• 50g salt pork, diced
• 2 medium onions, diced
• 3 medium carrots, diced
• 3 celery stalks, diced
• 1 clove garlic, minced
• 800g canned tomatoes
• 1L chicken or veal stock
• 1 ham bone

Herb sachet

• 1 bay leaf
• 0.5t thyme
• small bunch of parsely
• 10 black peppercorns, crushed

1. Make sachet from cheesecloth
2. Render salt pork over low heat until fat is liquid
3. Add carrots, celery, onions and garlic, saute until onion is soft
4. Add tomatoes, ham, stock and sachet
5. Bring to a boil, cover, and transfer pot to the oven
6. Simmer, partially covered in the oven at 150C for 2 hours
7. Remove sachet and ham bone, puree until smooth
8. Season to taste