Rustic Slow-Simmered Tomato Sauce with Pork

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Appears in Cook's Illustrated March/April 2000, America's Test Kitchen TV

How do you get robust meaty flavor and thick, rich texture into a basic tomato sauce? We tested eight cuts of meat and found that ribs make the most flavorful sauce.

SERVES 4 to 6 (Makes about 3 1/2 cups, enough for 1 lb pasta)

TIME 2¼ hours

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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.

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