In a heavy bottomed saucepan over medium heat, render the salt pork but do not brown it.
Add in the onions and carrots and sauté until slightly softened but not caramelized.
Add the tomatoes, tomato purée, bones, and the sachet of aromatics. Bring to a boil, reduce to a simmer, and simmer over very low heat for 90 minutes or until it has reduced to the desired consistency.
Remove the bones and the sachet and purée the sauce until smooth.
Balance the sauce with salt & pepper then balance the flavors using sugar and wine vinegar.
Tomato sauce can burn very easily, so make sure to keep it on a very low heat while simmering To learn more about how to roast bones, go to www.foodabovegold.com/how-to-roast-bones