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Sunday Sauce (Sunday Gravy)
Saus

Sunday Sauce (Sunday Gravy)

4 uVoor 6Nutri-Score C€€
van @marcellashome2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • olive oil (for frying)Voorraadkast60 ml
  • pork spare ribs (bone-in)Vlees800 g
  • Italian sausage (whole links)Vlees500 g
  • beef braciole (rolled and tied)Vlees400 g
  • onion (finely chopped)Groente en fruit1 stuk
  • garlic (sliced)Groente en fruit6 stukken
  • tomato paste (from a tube or can)Voorraadkast140 g
  • crushed tomatoes (canned)Voorraadkast1,6 kg
  • tomato puree (canned)Voorraadkast700 g
  • dry red wineDranken240 ml
  • fresh basil (bunch, leaves torn)Groente en fruit1 stuk
  • dried oreganoKruiden en specerijen5 g
  • salt (to taste)Kruiden en specerijen10 g
  • black pepper (freshly ground)Kruiden en specerijen3 g
  • sugar (optional, to balance acidity)Voorraadkast5 g
  • spaghetti (for serving)Granen500 g
  • Parmesan (grated, for serving)Zuivel60 g

per portie

Voedingswaarden

712kcal

Koolhydraten
70 g
Eiwitten
29 g
Vetten
35 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Koekenpan
  • wooden spoon
  • Soeppan

stap voor stap

Bereiding

  1. Brown the meats

    • Heat the olive oil in a Dutch oven over medium-high heat.
    • Brown the pork spare ribs, Italian sausage and braciole on all sides until deeply golden.
    • Remove the meats and set aside, keeping the rendered fat in the pot.
    Stap 1

  2. Build the soffritto

    • Lower the heat and add the onion, cooking until soft and translucent.
    • Add the garlic and cook until fragrant, without browning.
    • Stir in the tomato paste and cook it out until it darkens slightly.
    Stap 2

  3. Deglaze with wine

    • Pour in the red wine and scrape up the browned bits from the bottom of the pot.
    • Let the wine reduce until the sharp alcohol smell is gone.
    Stap 3

  4. Add the tomatoes and seasoning

    • Add the crushed tomatoes and tomato puree and stir well.
    • Season with salt, black pepper, dried oregano and a pinch of sugar.
    • Return the browned meats to the pot and add the basil.
    Stap 4

  5. Simmer the sauce low and slow

    • Bring to a gentle simmer, then lower the heat, partially cover and cook, stirring occasionally.
    • Skim any excess fat from the surface as it cooks.
    • The sauce is ready when it is thick, dark and the meat is fork tender.
    Stap 5

  6. Cook the pasta and serve

    • Cook the spaghetti in well-salted boiling water until al dente.
    • Toss the pasta with some of the sauce and top with the meats.
    • Finish with grated Parmesan and torn basil.
    Stap 6
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