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1
Heat oven to 325 degrees.
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2
Pour tomato puree on ungreased jellroll pan and place in preheated oven.
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3
Cook undisturbed until paste has turned a light brown color.
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4
Remove from oven and allow to cool.
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5
Place 8 liters of stock in a heavy pan, bring to boil.
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6
Add the roux, whisking constantly while returning to boil.
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7
Reduce heat, simmer slowly and evenly.
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8
While simmering stock/roux mixture, place pork in another heavy pan and fry to extract fat.
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9
Add the vegetables and flavoring (not the wine) and fry until light brown in color.
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10
Drain the fat from the pan, scrape the ingredients into the simmering stock.
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11
Deglaze the pan with the wine, reducing it by half.
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12
Add the reduction to the sauce, stirring gently.
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13
Simmer for another hour, skimming frequently.
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14
Pressing lightly, pass the sauce through a conical strainer into a clean pan.
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15
Add the reamining 2 liters of stock, bring to a boil.
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16
Reduce heat and simmer a further 2 hours.
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17
Again, run through the strainer.
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18
Stir resulting liquid gently until completely cool.
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19
Refrigerate overnight.
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20
The next day, add the remainder of the stock and the tomato puree.
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21
Bring the sauce to a boil, stirring constantly.
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22
Reduce heat.
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23
simmer gently and evenly for an hour, skimming carefully to remove and remaining solids, foam or other impurities.
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24
Pour slowly and gently through a strainer lined with fine cotton.
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25
Do not press or squeeze.
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26
Let it drain undisturbed.
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27
When there are no drips left, remove the strainer and cloth.
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28
Stir the liquid until completely cool.
