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Chef John's Sunday Pasta Sauce
Chef John's Sunday Pasta Sauce
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Prep Time:
30 minutes
Cook Time:
260 minutes
Total Time:
290 minutes
Savory tomato pasta sauce enhanced with slow-cooked beef, pork, and chicken for maximum flavor.
Ingredients:
  • 2 tablespoons olive oil, divided
  • 1 (1 inch thick) slice beef shank
  • 2 pounds pork spareribs
  • 2 bone-in chicken thighs
  • 1 onion, diced
  • 1 pinch salt
  • 6 cloves garlic
  • 3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano)
  • 2 cups water, divided
  • 0.25 cup tomato paste
  • 0.25 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped flat-leaf (Italian) parsley
  • 2 teaspoons salt, or to taste
  • 0.25 teaspoon red pepper flakes
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) for a perfectly heated bake.
  • Drizzle the bottom of a large roasting pan with 1 tablespoon of olive oil, then coat the beef, pork, and chicken with the oil by turning them in the pan.
  • Roast in the oven until meat is beautifully caramelized, for 20-30 minutes.
  • In a large pot over medium heat, warm 1 tablespoon of olive oil. Sauté onions with a pinch of salt until soft and translucent, which should take about 5 minutes. Then add garlic and continue cooking until fragrant, for about 1 minute.
  • Combine crushed tomatoes, 1 1/2 cups water, and tomato paste with the sautéed onions. Mix in the roasted beef, pork, and chicken.
  • Add the remaining 1/2 cup water to the roasting pan and bring it to a boil, using a wooden spoon to scrape off the flavorful browned bits from the bottom. Pour this water mixture into the tomato sauce. Stir in Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons of salt, black pepper, and red pepper flakes. Bring the sauce to a simmer, then lower the heat and let it gently simmer until the sauce reduces and the meat is tender, which should take about 4 hours. Move the meat to a serving dish and adjust the seasonings of the sauce to your liking.

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