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Sunday, July 31, 2016

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.

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