Vecchia Scuola Italian Salsa di Pomodoro (Old School Italian Red Sauce)
I like to make a massive batch of this sauce and freeze it to taste summer during the winter months. Be sure to read through all of the instructions before you begin.
Servings 6 people
Equipment
- heavy pot with lid
- chef knife
- cutting board
- Tongs
- measuring cups and spoons
- saute pan
- Microplane zester
- Microplane mandoline (optional)
- Blender
Ingredients
Meats
- 4 tbsp olive oil, good quality
- 1 lb pork neck bones, meaty (See Recipe Notes below for substitutes)
- 1 lb beef shank
- 1 lb Italian sweet sausage
Tomato, Spices, and Wine
- ½ whole sweet white onion, finely minced
- 4 cloves garlic, very thinly sliced or grated through a Microplane
- ¾ cup white wine, good quality or fruity red, also good quality (Pinto Grigio (white) or Valpolicella (Red))
- 2 6 oz cans tomato paste
- 2 28 oz cans Italian San Marzano DOP tomatoes, peeled, seeded and puréed
- 6 leaves fresh basil, torn
- 6 leaves fresh mint, torn (optional)
- ½ tsp red pepper flakes
- 2 cups water
Finish the Sauce
- 1 tsp sugar, granulated/caster (or to taste)
- 1 knob butter, or olive oil to finish
- To taste salt
- To taste pepper
Garnish
- 1 drizzle oil, olive extra-virgin
- ½ tbsp parley, Italian, finely chopped
- 1 tbsp Parmigiano-Reggiano, grated or shaved
- 1 tbsp Pecorino Romano, grated or shaved
- 1 tbsp ricotta cheese (optional)
Instructions
- In a large, heavy pot (or Dutch Oven) over medium heat, add the olive oil and bring it up to temperature. Never overheat the oil to smoking.
- Season the meaty pork bones and beef shank with salt and pepper. Place into the preheated pot. Let the meat sear, forming a nice brown crust on one side. Turn over and repeat on the other side. Try not to overcrowd the meat. (Depending on the size of your pot, it may take a few batches to brown all the meat.) Remove the meat from the pot and separate the meat from the bones—Reserve the cooked meat to another dish.
- Next, add the sausage to the same pot (building the fond) and cook through until all sides of the sausage have color. Remove from the pot and place the sausage links with the separated pork neck, beef shank meat. Reserve
- Drain most of the fat from the pot. Leave 1-2 tbsp of fat, and add the finely minced onion. Stir the onion and cook for 2 minutes. Next, add the thinly sliced garlic and stir in with the onions. Cook for an additional 2 minutes. Be careful not to brown the garlic; make it fragrant. Next, add the red pepper flakes, torn basil leaves, and mint leaves (optional).
- Deglaze with ½ cup of white wine. Stir the mixture and scrape up the brown bits on the bottom of the pot. Cook until almost all of the wine has been cooked out.
- (Remove bones first!) Then, add the tomato paste and the peeled/seeded Italian tomatoes. If using peeled whole tomatoes, crush them slightly with the back of a spoon or tongs. Next, stir into the pot along with the 2 cups of water. Reduce the heat to barely a simmer. Return the pork neck, beef shank meat (No bones) to the sauce. Place the lid slightly ajar and cook for two hours. If the sauce has become too thick, add a bit of water. (The sauce can also be run through a blender at the very end to make it super smooth.)
- Check the sauce for acidity and add a pinch of sugar (if needed)—salt and pepper to taste.
- If you wish to add homemade meatballs, this is the time. Heat everything through.
Notes
A knob is a cooking measurement for 1-2 tbsp.
If you can't find Pork Necks in your area, you can substitute Pork Short Ribs or the equivalent of Pork Spare Ribs.