Chef John's Sunday Pasta Sauce

Ingredients

• Servings: 10
• 2 tablespoons olive oil, divided
• 1 (1 inch thick) slice beef shank
• 2 pounds lamb 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
• 1/4 cup tomato paste
• 1/4 cup freshly grated parmigiano-reggiano cheese
• 2 tablespoons chopped flat-leaf (italian) parsley
• 2 teaspoons salt, or to taste
• 1 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs 20 mins

Ready Time: 4 hrs 50 mins


• preheat oven to 425 degrees f (220 degrees c).
• drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. place beef, lamb, and chicken in pan and turn to coat with olive oil.
• roast in the preheated oven until meat is well browned, 20 to 30 minutes.
• heat remaining 1 tablespoon olive oil in a large pot over medium heat. cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. add garlic; cook and stir until fragrant, about 1 minute.
• pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. add roasted beef, lamb, and chicken to tomato sauce mixture.
• 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. pour roasting pan water mixture into tomato mixture. 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. transfer meat to a dish. adjust sauce seasonings to taste.