This delicious tomato-based pasta sauce gets extra flavor from the combination of slow simmered beef, pork, and chicken.
Preparation Time
30 mins
Cooking Time
4 hr 20 mins
Total Time
4 hr 50 mins
Calories
339 Calories
Recipe Instructions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
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.
Step 3
Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
Step 4
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.
Step 5
Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
Step 6
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.
Ingredients
1 pinch salt
1 teaspoon ground black pepper
1 onion, diced
6 cloves garlic
2 teaspoons salt, or to taste
2 tablespoons olive oil, divided
2 cups water, divided
1 (1 inch thick) slice beef shank
2 pounds pork spareribs
2 bone-in chicken thighs
3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano)
2 tablespoons chopped flat-leaf (Italian) parsley
0.25 teaspoon red pepper flakes
0.25 cup tomato paste
0.25 cup freshly grated Parmigiano-Reggiano cheese
