Chef John's Sunday Pasta Sauce
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Olive Oil (divided)910 g
Pork Spareribs2 tsps
Salt (to taste)6 cloves
Garlic2 cups
Water (divided)1 cup
Tomato Paste1 tsp
Ground Black Pepper1 tsp
Red Pepper FlakeDirections:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan
3
Place beef, pork, and chicken in pan and turn to coat with olive oil
4
Roast in the preheated oven until meat is well browned, 20 to 30 minutes
5
Heat remaining 1 tablespoon olive oil in a large pot over medium heat
6
Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes
7
Add garlic; cook and stir until fragrant, about 1 minute
8
Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture
9
Add roasted beef, pork, and chicken to tomato sauce mixture
10
Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon
11
Pour roasting pan water mixture into tomato mixture
12
Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours
13
Transfer meat to a dish
14
Adjust sauce seasonings to taste