serves 4
  • Prep Time
    5 minutes
  • Additional Time
    5 minutes
  • Total Time
    10 minutes
  • 3 Tbsp. salted European butter from France
  • 2 oz. salt-cured pork, diced
  • 1 small yellow onion, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 4 Tbsp. all-purpose flour
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 28-oz. cans San Marzano crushed tomatoes
  • 1 qt. veal or chicken stock
  • Salt and pepper, to taste
The Five Mother Sauces

How to make Tomato sauce?

How to make a Tomato sauce that is rich and aromatic and can be used for a variety of dishes from braised meats to soups and stews.

View all 5 Mother Sauces

STEP 1: Render the pork fat

Preheat the oven to 350°F. In a large Dutch oven, melt the butter and add the pork once the butter is hot. Cook the pork to render the fat, about 5 minutes.

Cook the mirepoix. Add the onion, carrots and celery to the pot and cook until golden and softened, about 5-7 minutes.

STEP 2: Make the roux

Sprinkle the flour over the mixture and cook until a light golden brown, about 5 minutes. Stir in the garlic, bay leaf and thyme.

Add the tomatoes and stock. Add the tomatoes and stock to the pot while stirring. Bring the sauce to a boil and then reduce to a simmer. Put a lid on the Dutch oven and transfer to the pre-heated oven. Cook the sauce in the oven for 90 minutes, until thickened.

STEP 3: Puree the sauce

Remove the thyme sprigs and bay leaf from the sauce and puree the mixture in batches until smooth. Season to taste with salt and pepper as needed.

Tried this recipe? Instagram it!
Don’t forget to tag us @TasteEuropeButterofFrance