Sauce Tomate (Classical French — Not Italian — Stock and Pork)

Ingredients

• 200 g pork shoulder, cut into 2 cm dice
• 30 ml neutral oil
• 100 g onion, roughly chopped
• 50 g carrot, roughly chopped
• 50 g celery, roughly chopped
• 2 garlic cloves, crushed
• 30 g tomato paste
• 400 g San Marzano DOP canned tomatoes, crushed
• 400 ml light veal or chicken stock
• 1 bay leaf
• 1 thyme sprig
• Salt and black pepper, to taste

Method

1. 1
   Heat oil in a heavy-bottomed pot over medium-high heat and render pork pieces, stirring occasionally, until golden on all sides (6–8 minutes); remove and set aside.
2. 2
   In the same pot, sweat onion, carrot, and celery over medium heat for 5 minutes until softened but not coloured; add garlic and cook for 1 minute.
3. 3
   Stir in tomato paste and cook for 2 minutes to caramelize slightly, stirring constantly.
4. 4
   Return pork to the pot, add crushed tomatoes and stock, then add bay leaf and thyme.
5. 5
   Bring to a simmer, skim surface, then reduce heat to low and simmer gently for 50 minutes, stirring occasionally.
6. 6
   Remove bay leaf and thyme; pass sauce through a food mill or fine sieve into a clean pot.
7. 7
   Simmer for 10 minutes to concentrate; season with salt and black pepper.
8. 8
   Hold at 65–70°C until service.