Description

Ever dreamed of a pasta sauce that’s hearty, flavorful, and worthy of a leisurely Sunday dinner? Chef John’s Sunday Pasta Sauce is a robust, Italian-inspired masterpiece, combining roasted beef, pork, and chicken with San Marzano tomatoes for a deeply savory, slow-simmered sauce

Ingredients

Scale

Chef John’s Sunday Pasta Sauce uses a variety of meats and high-quality tomatoes to create its signature depth. Here’s what you’ll need for 10 servings:

2 tablespoons olive oil, divided: For roasting meats and sautéing onions.
1 (1 inch thick) slice beef shank: Adds rich, beefy flavor.
2 pounds pork spareribs: Contributes hearty, savory depth.
2 bone-in chicken thighs: Provides a subtle, tender flavor.
1 onion, diced: Adds sweetness and depth.
1 pinch salt: Enhances onion flavor.
6 cloves garlic: Boosts savory, aromatic notes.
3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano): Form the rich, tomatoey base.
2 cups water, divided: Thins sauce and deglazes the roasting pan.
¼ cup tomato paste: Intensifies tomato flavor.
¼ cup freshly grated Parmigiano-Reggiano cheese: Adds nutty, umami richness.
2 tablespoons chopped flat-leaf (Italian) parsley: Brings fresh, herbaceous notes.
2 teaspoons salt, or to taste: Enhances overall flavors.
1 teaspoon ground black pepper: Adds mild heat.
¼ teaspoon red pepper flakes: Provides a subtle spicy kick.

Why These Ingredients Matter

Mixed Meats: Beef, pork, and chicken create a complex, meaty flavor profile.
San Marzano Tomatoes: Offer a sweet, rich tomato base essential for authentic flavor.
Roasting: Enhances the meats’ flavor and adds caramelized depth to the sauce.
Parmigiano-Reggiano and Parsley: Elevate the sauce with umami and freshness.

Substitutions and Variations

Meats: Use all beef (e.g., short ribs) or pork (e.g., sausage) if preferred, keeping total weight similar.
Tomatoes: Substitute with high-quality crushed tomatoes if San Marzano is unavailable, but flavor may be less vibrant.
Vegetarian Option: Omit meats, use vegetable broth instead of water, and add 2 cups sautéed mushrooms or lentils for heartiness.
Vegan Option: Use vegetable broth, mushrooms, and nutritional yeast instead of Parmesan.
Gluten-Free: Naturally gluten-free, but double-check tomato paste and canned tomatoes.
Spicy Sauce: Increase red pepper flakes to ½ teaspoon or add ½ teaspoon chili powder.
Herb-Infused: Add 1 teaspoon fresh basil or oregano for extra herbaceous flavor.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 2 tablespoons olive oil, 1 slice beef shank, 2 pounds pork spareribs, 2 bone-in chicken thighs, 1 onion (diced), 1 pinch salt, 6 cloves garlic, 3 (28 ounce) cans crushed San Marzano tomatoes, 2 cups water, ¼ cup tomato paste, ¼ cup grated Parmigiano-Reggiano, 2 tablespoons chopped Italian parsley, 2 teaspoons salt, 1 teaspoon black pepper, and ¼ teaspoon red pepper flakes.
Preheat the oven to 425°F (220°C).

Tip: Use a large roasting pan to accommodate all meats comfortably.

Step 2: Roast the Meats

Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan.
Add 1 slice beef shank, 2 pounds pork spareribs, and 2 bone-in chicken thighs, turning to coat with oil.
Roast in the preheated oven for 20-30 minutes, until well browned.

Tip: Turn meats halfway through roasting for even browning.

Step 3: Sauté the Aromatics

Heat the remaining 1 tablespoon olive oil in a large pot over medium heat.
Add 1 diced onion with a pinch of salt and cook, stirring, until soft and translucent, about 5 minutes.
Add 6 cloves garlic and cook until fragrant, about 1 minute.

Tip: Avoid browning the garlic to prevent bitterness.

Step 4: Build the Sauce

Pour 3 (28 ounce) cans crushed San Marzano tomatoes, 1 ½ cups water, and ¼ cup tomato paste into the onion mixture.
Add the roasted beef, pork, and chicken to the pot.
Pour the remaining ½ cup water into the roasting pan, bring to a boil, and scrape up browned bits with a wooden spoon. Add this mixture to the pot.
Stir in ¼ cup grated Parmigiano-Reggiano, 2 tablespoons chopped Italian parsley, 2 teaspoons salt, 1 teaspoon black pepper, and ¼ teaspoon red pepper flakes.

Tip: Scrape the roasting pan thoroughly to capture all the flavorful browned bits.

Step 5: Simmer the Sauce

Bring the sauce to a simmer, then reduce heat to low.
Simmer gently for about 4 hours, stirring occasionally, until the meat is tender and the sauce has reduced slightly.
Transfer the meat to a dish for serving or shred into the sauce, if desired.
Adjust seasonings to taste.

Tip: Add more water during simmering if the sauce becomes too thick.

Step 6: Serve

Serve the sauce hot over your favorite pasta (e.g., spaghetti, rigatoni) or use in lasagna.
Optionally, serve the meats alongside or shred them into the sauce.

Tip: Toss pasta with a small amount of sauce before serving to coat evenly, then top with more sauce