A Father’s Day Inspiration…
This isn’t your typical meat sauce. This isn’t your typical ground beef cooked in a bland tomato sauce. This is the real deal meat sauce; the cook all day Sunday sauce; the shredded, succulent, melt-in-your-mouth sauce that comes gently tossed in a fresh pasta like pappardelle.
The idea of making this sauce started because I knew my dad loves these kinds of sauces, the ones I often seen in authentic Italian restaurants–the ones that won’t let you put your fork down until the last bite is gone. So I started thinking… how could I make this at home for my dad on Father’s Day?
Simple: take the barbacoa recipe and insert Italian ingredients–like soffritto (combination of onions, carrots and celery). Also, add some other kinds of meats to inject a lot of flavor into the sauce. Mom and I set out to the grocery store in search of the perfect ingredients to make our version of this sauce. You can use any combination of meats and ingredients you would like and make this recipe your own! Here is (generally) how we made it. As usual, my measurements are rough. You can make this in a dutch oven like I do with the barbacoa, but since I didn’t have it with me at my parent’s house we made it on the stove without any problems!
- 6 chicken thighs
- 3.5 lbs boneless chuck roast
- 1 veal osso bucco
- 3 carrot sticks
- 3 celery sticks
- 1-2 onions (we used a red and a yellow)
- 8 or so cloves of garlic
- 2 cups red wine (chianti suggested)
- Salt & fresh cracked pepper
- 2 large cans san marzano whole tomatoes
- Olive oil for sauteing
- Parmesan cheese (parmigiano reggiano is preferred)
- 1.5 lb of your favorite pasta
We made this for 5 people and had tons of the leftovers…just the way we like it 🙂 It was amazing for lunch the next day.
Start by bringing all the meat to room temperature and seasoning them with salt and pepper. Then saute your meats on high heat to get a nice brown coloring on all sides. If your pan isn’t large enough, sear your meat in batches. They need space to cook.
Next you will place the veggies in the pan. If you don’t have a pan large enough, temporarily take some of the meat out so your veggies have room to cook. Season the veggies with salt & pepper and let cook 2-3 minutes. Then add the garlic. (We ended up sauteing the garlic in a separate small pan to really fry and brown them up nice) Let cook for another few minutes.
Put the heat on med-high and add the red wine; let the liquid reduce by half.
Using your hands take the tomatoes out of the cans and squeeze them, gently breaking them apart before putting them in the pot. Add the sauce from the cans as well. Season with salt & pepper and add fresh chopped basil. (you can also add some red pepper flakes, which we did) Place the lid on very tight. If you think air can get out, put a sheet of tinfoil on top and then seal the edges of the lid with it.
Let it cook on low heat (the sauce should bubble slightly) or in the oven at 250 for 4 hours or until the meat can easily pull apart with a fork. Remove the chicken skins and any excess fat you see.
It’s easiest if you take the meat out of the pot and place on a separate dish. Shred the meat using forks or tongs. Take the chicken off the bones. Place the meat back in the pot and bring the sauce to a low boil for a few minutes while you are preparing the pasta.
Cook your pasta al dente and pour into the pot to really absorb the flavors of the sauce. Top with more fresh basil and fresh parmesano reggiano cheese. Mangia!