Sunday Sauce (All-Day Italian Meat Sauce)

• 분량: 4
• 총 시간: 7 hours

재료

Olive Oil

1 Beef Oxtail

1 Half-Rack of Ribs

1 Italian Sausage

1 Half-Leg of Lamb

1 Onion

1 Carrot

4 Cloves of Garlic

1 Can of Crushed Tomatoes

1 Can of Whole Peeled Tomatoes

White Wine

Dried Italian Herbs

Pasta of Your Choice

방향

Heat olive oil in a large ovenproof pot or dutch oven, then add oxtail and ribs, adding salt and pepper to taste and browning lightly on each side -- careful not to scorch the bottom of the pot.

Once the meat has shrunk and tightened some, add in the sausage, browning that as well. Once the meat is all sufficently browned, take out of the pot and reserve on a plate.

Now, add the half-leg of lamb, season to taste once more and cook until shrunken slightly and browned nicely on each side. Add any of the other meats back to the pot to brown further if there is too much empty space to avoid scorching the pot and burning the oil or fond.

Once all meat is browned and reserved, take the pot off of the heat while chopping the onion, carrot and garlic. The sizes don't matter too much as the vegetables should all practically dissolve while the sauce is cooking.

Return pot to heat and add onions and carrots, stirring frequently to start deglazing process and cook until the vegetables have lightly browned. At this point, add the garlic and cook until fragrant.

Add the crushed and whole tomatoes now, rinsing the cans out with a mix of water and white wine. Add italian herbs and salt to season the sauce.

Return meat to the sauce, placing the lid over top of the pot and put in the oven at 300F for about six hours.

Remove meat from sauce and place on a baking sheet or tray. Skim fat off top, if desired. Place the tray of braised meat back in the oven on the highest setting to crisp them up a bit. Get a pot of boiling water going and begin cooking your pasta. Add sugar and vinegar into sauce as desired.

Once the meat has crisped up and the pasta is cooked and drained, you can either add the sauce to the pasta as-is and leave the meat pieces whole, or wait for the meat to cool slightly and shred before adding back to the sauce.

Add sauce to pasta as desired and save the remainder (if any) for freezing. Serve with meat if left whole.