Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             ounces  olive oil
  1                cup  chicken stock
  3 1/2         ounces  tomato paste
  26            ounces  canned plum tomatoes -- chopped
  2             slices  bacon -- chopped
     1/2                onion -- diced
     1/2                carrot -- chopped
     1/2         stalk  celery -- chopped
  2             cloves  garlic -- chopped
  1           teaspoon  salt
  1           teaspoon  ground pepper
                        ***SPICE BAG***
  1           teaspoon  rosemary
  1           teaspoon  basil
  1           teaspoon  oregano
  1           teaspoon  bay leaf -- 3 crushed
  1           teaspoon  peppercorns
  1           teaspoon  sugar

Preparation:

1. Heat the oil, add bacon and cook over medium heat for approximately one minute until fat begins to render out and bacon begins to crisp. 2. Add Mirepoix (celery, onion, carrot), sweat over medium heat for 2-3 minutes. Season with salt and pepper. 3. Add tomato paste, continue to sweat 2-3 minutes 4. Add garlic, mix in tomatoes and add stock gradually. Add spice bag 5. Simmer approximately one hour, skim and stir frequently. Cover to prevent too much evaporation of juices. 6. When sauce is cooked, place in a china cap (medium strainer) over pan/pot and strain sauce through. Press softened vegetables through with a wooden spoon as much as possible. Notes: The carrots should be soft enough to crush with the back of a spoon when the sauce is done. Place all spice bag ingredients in a square of cheesecloth, tie with a long piece of string, wrapping string around the pot handle so you don't lose it in the sauce. Straining the veg through the china cap thickens the sauce and gives good flavour and teztur

Nutritional Information:

194 Calories (kcal); 16g Total Fat; (72% calories from fat); 3g Protein; 11g Carbohydrate; 3mg Cholesterol; 1326mg Sodium