Directions:
- Heat oven to 325 degrees.
- Pour tomato puree on ungreased jellroll pan and place in preheated oven.
- Cook undisturbed until paste has turned a light brown color. Remove from oven and allow to cool.
- Place 8 liters of stock in a heavy pan, bring to boil.
- Add the roux, whisking constantly while returning to boil.
- Reduce heat, simmer slowly and evenly.
- While simmering stock/roux mixture, place pork in another heavy pan and fry to extract fat.
- Add the vegetables and flavoring (not the wine) and fry until light brown in color.
- Drain the fat from the pan, scrape the ingredients into the simmering stock.
- Deglaze the pan with the wine, reducing it by half.
- Add the reduction to the sauce, stirring gently.
- Simmer for another hour, skimming frequently.
- Pressing lightly, pass the sauce through a conical strainer into a clean pan.
- Add the reamining 2 liters of stock, bring to a boil.
- Reduce heat and simmer a further 2 hours.
- Again, run through the strainer. Stir resulting liquid gently until completely cool.
- Refrigerate overnight.
- The next day, add the remainder of the stock and the tomato puree.
- Bring the sauce to a boil, stirring constantly.
- Reduce heat. simmer gently and evenly for an hour, skimming carefully to remove and remaining solids, foam or other impurities.
- Pour slowly and gently through a strainer lined with fine cotton. Do not press or squeeze. Let it drain undisturbed.
- When there are no drips left, remove the strainer and cloth. Stir the liquid until completely cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 819.57 Kcal (3431 kJ) | ||
| Calories from fat | 347.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.67g | 59% | |
|---|---|---|---|
| Cholesterol | 16.13mg | 5% | |
| Sodium | 3556.87mg | 148% | |
| Potassium | 3245.88mg | 69% | |
| Total Carbs | 73.35g | 24% | |
| Sugars | 20.89g | 84% | |
| Dietary Fiber | 4.91g | 20% | |
| Protein | 33.12g | 66% | |
| Vitamin C | 10.1mg | 17% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.8mg | 4% | |
| Calcium | 152.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 46.68 Kcal (195 kJ) | ||
| Calories from fat | 19.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 59% | |
|---|---|---|---|
| Cholesterol | 0.92mg | 5% | |
| Sodium | 202.59mg | 148% | |
| Potassium | 184.88mg | 69% | |
| Total Carbs | 4.18g | 24% | |
| Sugars | 1.19g | 84% | |
| Dietary Fiber | 0.28g | 20% | |
| Protein | 1.89g | 66% | |
| Vitamin C | 0.6mg | 17% | |
| Calcium | 8.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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