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1
Put lard in a heavy saucepan over low heat, cook for 10 minutes.
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2
Add carrot, onion, bay leaf and thyme; stir while cooking over medium heat and until onions are well browned.
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3
Spoon off 2 or 3 tablespoons of the liquid fat.
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4
Add wine and cook until liquid is reduced by half.
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5
While this mixture is reducing, melt the butter in another heavy saucepan, add the flour and brown over low heat.
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6
Remove from heat, add 2 cups of stock or combined boullion and meat glaze stirring with a whisk.
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7
Return to heat, bring to boil, add vegetable mixture.
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8
Reduce heat to very low and let cook for 3 hours, stirring occasionally and skimming from time to time.
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9
Strain the sauce through an extremely fine sieve, pressing down on vegetables with a wooden spoon.
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10
Add 1 cup stock and again simmer over lowest heat for 3 hours.
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11
Put in refrigerator overnight.
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12
In the morning skim off fat.
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13
Peel tomatoes after drenching with boiling water.
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14
Add tomatoes to sauce along with remaining stock.
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15
Cook over moderate heat.
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16
After tomatoes have liquified, continue cooking until you have about 1 1/4 cups sauce remaining.
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17
Add salt and fresh pepper to taste.
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18
Use 2 or 3 tablespoons of sauce per serving.
