Sunday Spaghetti Sauce

prep time:: 30 min
total time:: 3 hr

Makes 6-8 servings

This is “Sunday” Spaghetti Sauce because it takes a while to make. But, make a big batch (along with a big batch of Italian Meatballs, the following recipe) and package as individual dinners in the freezer. It’s totally worth the effort.

ingredients

Salt and pepper
1 pound pork spareribs, neck bones, or pork chops
1 pound beef chuck roast, blade steak or brisket
3 tablespoons olive oil
3/4 cup chopped onions
2 cloves garlic, minced
1 (6-ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried red pepper flakes
1 1/2 teaspoon kosher salt
1 bay leaf
1 (28 ounce) can crushed tomatoes, preferably Italian
1 (28 ounce) can tomato sauce
1/2 teaspoon sugar
2 tablespoons fresh parsley, roughly chopped
4 small or 2 large pickled pepperoncini
Cooked meatballs (next recipe in book)
1 pound dried spaghetti for serving
Grated Parmesan for serving

directions

1
Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat. When hot, add olive oil and brown meat. (Or cook meat in the same pot used for meatballs, browning in leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste and stir; cook until it absorbs the fat in the pan. Add oregano, basil, red pepper flakes, kosher salt, and bay leaf, stirring to combine.
2
Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and pepperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 2 1/2 hours or more, stirring regularly.
3
About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions.