When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat. As they cook, the eggs will become frothy and increase in volume, and then thicken.(If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue). To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on.Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).The sauce may be used immediately, refrigerated or frozen for up to 6 months. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Then uncover and simmer for about an hour, until thick. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot.Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée. Meanwhile, fit a food processor with the coarse grating blade.Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally do not brown. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. In a large heavy pot, heat the oil over medium-low heat.
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