Rustic Slow-Simmered Tomato Sauce with Meat

From America's Test Kitchen Season 1: Tomato Sauces for Pasta

Why this recipe works:

For a rich meat sauce using today’s lean pork, we relied on a fattier cut like country-style pork ribs, which turned meltingly tender when cooked and gave the tomato sauce a truly meaty flavor. Beef short ribs were also good, but since they tend to be thicker than pork ribs, we cooked them a… read more

For a rich meat sauce using today’s lean pork, we relied on a fattier cut like country-style pork ribs, which turned meltingly tender when cooked and gave the tomato sauce a truly meaty flavor. Beef short ribs were also good, but since they tend to be thicker than pork ribs, we cooked them a little longer when preparing our traditional Italian meat sauce recipe.

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Makes about 3 1/2 cups, enough for 1 lb pasta

This sauce can be made with either beef or pork ribs. Depending on their size, you will need 4 or 5 ribs. To prevent the sauce from becoming greasy, trim all external fat from the ribs and drain off most of the fat from the skillet after browning. This thick, rich, robust sauce is best with tubular pasta, such as rigatoni, ziti, or penne. Pass grated Pecorino (especially nice with pork) or Parmesan cheese at the table. The sauce can be covered and refrigerated for up to 4 days or frozen for up to 2 months.

Ingredients

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