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Chef Don's
Favorite Sauce, Pesto & Salsa Recipes
Sauce Natural
Yield 1 qt.
4 lbs. Pork Bones
Oil as Needed
1 lb. Mirepoix
4 oz. Tomato Paste
1 Gallon Water
1/2 cup Dry Red Wine
1 Tbsp. Roasted Garlic Puree
1 Bay Leaf
1 tsp. Thyme
1 tsp. Rosemary, crushed
1 tsp. Black Pepper
2 tsp. Salt
Coat the bones and mirepoix with the oil and place
into a roasting pan. Brown in a 400° oven. When they are almost
done mix in the tomato paste and caramelize. Place the bones and
mirepoix in a stock pot and deglaze the pan with the red wine and add
to the bones. Add the water and salt and bring to a rolling boil.
Reduce heat to a slow boil for 1-1/2 hours or until reduced by half.
Make sure to skim any scum and fat from the top. Strain the liquid from
the bones into another pot and discard the bones and vegetables. Return
to the heat and add the rest of the ingredients. Bring back to a boil
and reduce by half again. adjust seasonings and hold.
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