The classic Tomato Sauce is a bit different. We render some salt pork, add a mira poix of onion and carrot, dice up canned tomatoes, add canned tomato puree, add pork neck bones, sachet of garlic, peppercorns, bay leaf and thyme, bring it to a simmer and stir it once in a while for 1 to 2 hours. Put it through a food mill, then season with salt and sugar. We only had an hour, so that's where it ended. Mine needed more sugar. The salt was good.
So you might be asking yourself, what's the difference between the two? Well, it's not what's different so much, Le Cordon Bleu uses canned tomatoes!
Who knew my mom was so classical in her tomato sauce making?