Carlas Sunday Pasta Sauce Recipes

CHEF JOHN'S SUNDAY PASTA SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, 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, pork, 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.

CARLA'S SUNDAY PASTA SAUCE

Steps:

• In a heavy skillet (coat cooking surface with non-stick spray), brown sausage in a little water for about twenty minutes over medium heat. turn to keep coloring/cooking even. Place on paper towel to soak up excess fat. set aside. In a bowl combine 1/4 grated cheese, breath of garlic powder,bread crumbs, dash salt & pepper, egg and meatloaf mix. Form medium sized even balls (size of a golf ball is good). Coat fry pan with non stick spray and cook meatballs over medium heat until evenly browned on all sides. place meatballs on papertowel to get off excess fat. set aside. In your a large dutch oven or stew pot, brown lamb neck bones garlic and onion in olive oil over medium heat until onions are slightly carmelized in appearence (do not pre heat oil). Add carrot & pepper. Let both cook until a little tender, add mushrooms. Add tomatoes (both cans). Add Tomato paste. add herbs/salt/pepper to taste ( I like a lot of flavor). Add meatballs and sausage. add wine to sour. reduce heat, cover and simmer for a good couple of hours or so. check often & gently stir occasionally to avoid sauce from sticking to bottom of pan. Boil water in a large pot with salt & a little olive oil. cook your pasta according to directions serve with fresh grated cheese, crusty bread ,simple salad, and a fabulous red wine

ITALIAN SUNDAY SAUCE

Steps:

• Sprinkle neck bones on all sides with salt and pepper.
• Heat 4 teaspoons oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Place neck bones in the pot and cook for 6 minutes, flipping halfway through. Transfer to a plate.
• Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.
• Add onion to the drippings and season with salt. Cook, stirring often, until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.
• Add tomato puree and crushed tomatoes, than add water and sugar; cook, stirring constantly, until smooth. Add bay leaf. Rub basil and oregano between your fingers to release the aroma and add to the sauce.
• Slice sausages into large chunks and return to the pot with the neck bones; bring to a simmer, stirring occasionally. Add meatballs, reduce heat to low, and simmer, stirring occasionally, for 4 to 6 hours.
• Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce.