Made with love, and lots of tender meat, this Sunday Sauce from Chef John over at Allrecipes is comfort food at its best! I love so many of Chef John’s recipes, and this is one I’ve made for several years. I was hesitant to try making Sunday Sauce at first, but listening to Chef John explain how to do it gave me the confidence to give it a try.
For this recipe, I used our Nonstick Double Burner Grill Pan for the meats, and our 8-Qt. Brilliance Nonstick Stock Pot:
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Details
Nonstick Double Burner Grill
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Grill Press
- Includes two.
- 8½” square.
- 4½ lbs.
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Let’s jump right in!
Ingredients
- 2 tbsp olive oil, divided
- 1 (1-inch thick) slice beef shank OR chuck roast
- 2 lbs. pork spareribs
- 2 bone-in chicken thighs
- 1 onion diced
- 1 pinch salt
- 6 cloves garlic
- 84 oz. San Marzano tomatoes (3 – 28 oz. cans)
- 1.5 cups red wine, divided
- ½ cup water
- ¼ cup tomato paste
- ¼ cup freshly grated Parmesan-Reggiano cheese
- 2 tbsp flat-leaf parsley, chopped
- 2 tsp salt, or to taste
- ¼ tsp red pepper flakes, or to taste
Instructions
Preheat oven to 425°F/220⁰C.
Dice onion, chop garlic and parsley; grate cheese. Crush tomatoes. Set aside.
Add 1 tbsp olive oil to roasting pan, along with beef, pork and chicken, flipping meats to coat in oil. Roast until nicely browned, 20-30 minutes. Remove from oven; set aside.
Heat remaining oil in large stock pot over medium-high heat until shimmering. Add onions and salt, cooking until translucent, about 5 minutes. Add in garlic, stirring until fragrant, about one minute.
Add tomatoes, one cup of the wine, water and tomato paste. Give a stir, then add in all meats to sauce.
Deglaze roasting pan with remaining red wine, scraping any browned bits. Add mixture to sauce, along with cheese, parsley, salt and red pepper flakes, mixing to combine.
Once simmering, reduce heat to low. Simmer, uncovered, for approximately 4 hours, or until sauce has reduced and thickened, and meats are falling-off-the-bone tender. Discard bones.
Remove meats to a separate serving dish if you like (I do not do that). Adjust seasonings to taste.
That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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Sunday Sauce – Allrecipes
Equipment
Ingredients
- 2 tbsp olive oil divided
- 1 slice beef shank or chuck roast 1-inch thick
- 2 lbs pork spareribs
- 2 bone-in chicken thighs
- 1 onion sliced
- 1 pinch salt
- 6 cloves garlic
- 84 oz San Marzano Tomatoes · (3 – 28 oz. cans)
- 1.5 cups red wine divided
- ½ cup water
- ¼ cup tomato paste
- ¼ cup Freshly grated Parmesan-Reggiano Cheese
- 2 tbsp flat leaf parsley chopped
- 2 tsp salt or to taste
- ¼ tsp red pepper flakes or to taste
Instructions
- Preheat oven to 425°F/220⁰C.
- Dice onion, chop garlic and parsley; grate cheese. Crush tomatoes. Set aside.
- Add 1 tbsp olive oil to roasting pan, along with beef, pork and chicken, flipping meats to coat in oil. Roast until nicely browned, 20-30 minutes. Remove from oven; set aside.
- Heat remaining oil in large stock pot over medium-high heat until shimmering. Add onions, cooking until translucent, about 5 minutes. Add in garlic, stirring until fragrant, about one minute.
- Add tomatoes, one cup of the wine, water and tomato paste. Give a stir, then add in all meats to sauce.
- De-glaze roasting pan with remaining red wine, scraping any browned bits. Add mixture to sauce, along with cheese,parsley, salt and red pepper flakes, mixing to combine.
- Once simmering, reduce heat to low. Simmer, uncovered, for approximately 4 hours, or until sauce has reduced and thickened, and meats are falling-off-the-bone tender.
- Discard bones. Remove meats to a separate serving dish. Adjust seasonings to taste.
