Tomato Sauce I

Procedure

1. Render the salt pork in a heavy saucepot, but do not brown it.
2. Add the onion and carrots and sauté until slightly softened, but do not brown.
3. Add the tomatoes and their juice, tomato purée, bones, and sachet. Bring to a boil, reduce heat, and simmer over very low heat (see Note<