Directions 6 steps | 125 Minutes
Preheat the oven to 350°F. Measure and prep all ingredients.
Render the pork fat. 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.
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.
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. Serve or use immediately. Enjoy!