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salt pork spareribs chuck roast olive oil onions garlic tomato paste oregano basil red pepper kosher salt bay leaf tomatoes tomato sauce sugar fresh parsley peperoncini meatballs serving
Viewed: 45 - Published at: 8 years agoIngredients
- Salt and pepper
- 1 pound pork spareribs, neck bones or pork chops
- 1 pound beef chuck roast, blade steak or brisket
- 3 tablespoons olive oil
- 3/4 cup chopped onions
- 2 cloves garlic, minced
- 1 6-ounce can tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon dried red pepper flakes
- 1 1/2 teaspoons kosher salt
- 1 bay leaf
- 1 28-ounce can crushed tomatoes, preferably Italian
- 1 28-ounce can tomato sauce
- 1/2 teaspoon sugar
- 2 tablespoons fresh parsley, roughly chopped
- 4 small or 2 large pickled peperoncini
- Cooked meatballs (see recipe)
- 1 pound dried spaghetti for serving
- Grated Parmesan for serving.
Method
- 1. Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil and brown meat. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine.
- 2. Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and peperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 21/2 hours or more, stirring regularly.
- 3. About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions. Drain, return spaghetti to pan and add 3 cups sauce. Toss pasta in pan for a minute to coat with sauce, and place on a large platter. Pour 2 more cups sauce over pasta. Place meat and meatballs on pasta, slicing large pieces. Serve with bowls of remaining sauce and Parmesan.
