五大Mother Sauce 之一， 偏法式口味。
| Salt Pork 咸五花肉 | 4oz |
| Onion(med dice) 洋葱（中粒） | 6oz |
| Carrots(med dice)胡萝卜（中粒） | 6oz |
| Tomatoes, canned or fresh(hand-crushed)罐装或新鲜番茄（用手挤碎） | 2qt |
| Tomato sauce(canned）罐装番茄沙司 | 2cups |
| Chicken stock 鸡高汤 | 1cup |
| For Sachet: | |
| Garlic(crushed)大蒜压碎 | 2 cloves 瓣 |
| Bay leaf 月桂叶 | 1 |
| Thyme(fresh) 新鲜百里香 | 2 sprigs |
| Dried rosemary 干迷迭香 | 1/4 tsp |
| Peppercorns(crush)黑椒料压碎 | 1/4 tsp |
| Salt 盐 | TT 适量 |
| Pepper 黑椒粉 | TT 适量 |
Render the salt pork in large pot. Do not brown. 将咸肉在一个大锅中煸出一点油，不要弄成焦黄色。
Add the onion and carrot and saute until slightly softened, but do not brown. 加入洋葱和胡萝卜炒至变软，但不要变焦黄。
Add the tomatoes with juice, tomato puree, stock and sachet. Bring to a boil, reduce heat, and simmer over very low heat. Allow suce to simmer about 45 minutes to 1 hour until the desired consistency. 将番茄制品、高汤和香料袋一起加入后烧开，然后关小火慢煮45分钟至1小时直到达到理想的稠度。
Remove the sachet, strain the sauce. 将香料袋取出并过滤酱汁。
Adjust the seasoning with salt and sugar. 用盐和糖调味。
