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italian essentials: red sauce (meat flavored)

35 Pinches 16 Photos
Andy59 avatar
Wichita, KS
Updated on Jan 22, 2019

My Aunt Josephine had two red sauces: One was meatless (I posted that one), this one uses a few pieces of meat simmering in the sauce to flavor it. Both recipes are fairly traditional in Italy, and both have great authentic flavors. This sauce freezes nicely. So, make a big batch, freeze it in portions, and then pull one out whenever you have a hankering for some good red sauce. So, you ready… Let’s get into the kitchen.

prep time 15 Min
cook time 2 Hr
method Stove Top
yield Several

Ingredients

  • PLAN/PURCHASE
  • 1 tablespoon grapeseed oil
  • 1 tablespoon sweet butter, unsalted
  • 1 medium boneless pork chop, cut into strips or cubes
  • 2 ounces italian sausage, no casings
  • 4 cloves baked garlic, smashed
  • 1/2 medium yellow onion, grated
  • 2 tablespoons dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons parsley flakes
  • 2 tablespoons tomato paste
  • 8 ounces tomato sauce, 1 can
  • 28 ounces whole, peeled tomatoes, 1 large can
  • 2 cups filtered water, plus more as needed
  • 3 - 4 tablespoons parmesan cheese, freshly grated
  • - salt, kosher variety, to taste, fine grind
  • - white pepper, freshly ground, to taste
  • OPTIONAL ITEMS
  • 1 - 2 pinches red pepper flakes, for a bit of kick

How To Make italian essentials: red sauce (meat flavored)

  • Step 1
    PREP/PREPARE
  • Step 2
    The meat used in recipe is for flavoring the red sauce. But, do not throw it away… those are chef’s treats. They have been simmering in that sauce for two hours, and they are tender and flavorful. My Aunt Josephine used to put them into a bowl, and when dinner was served, we kids got to eat them. I think the adults were jealous.
  • Step 3
    Gather your Ingredients (mise en place).
  • Step 4
    Take the tomatoes, put them into a bowl, and squeeze them until they are pulp.
  • Step 5
    Add the butter and oil to a heavy-bottom pot, over medium-high heat.
  • Step 6
    When the foaming subsides, add the meat to the pot, and cook until it begins to brown, about 5 – 7 minutes.
  • Step 7
    Reduce the heat to medium, and then add the baked garlic, and onions.
  • Step 8
    Cook until the onions are softened, but not browned, about 2 – 3 minutes.
  • Step 9
    Add the remainder of the ingredients, with the exception of the parmesan cheese, salt and pepper.
  • Step 10
    Bring to a low simmer, and cook, partially covered, for 2 hours.
  • Step 11
    Chef’s Note: While it is simmering, season with a bit of salt and pepper, to taste. Take your time with the seasoning, do not do it all at once. Every fifteen or twenty minutes, uncover, decide if it needs a bit more salt, and pepper, and add a pinch or two.
  • Step 12
    After two hours, remove from the heat, and take out the meat. Do not discard. Either eat them yourself (chef’s treats), or serve them on the side.
  • Step 13
    Throw in 2 – 3 tablespoons of parmesan cheese, and melt it into the sauce.
  • Step 14
    PLATE/PRESENT
  • So yummy
    Step 15
    Serve over pasta, with some nice crusty Italian bread, or in any other way you would use an Italian red sauce. Enjoy.
  • Stud Muffin
    Step 16
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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