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Sunday Sauce

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Serves:
6 people
Prep Time:
20 minutes
Cook Time:
150 minutes
Sunday sauce is a family tradition for many. Chef Jonathon Scinto shares his Grandma Jennie's Sunday Sauce that she served at their family gatherings and after Sunday mass. Sunday sauce takes a bit of time to cook, start it in the morning, it will be ready for tasting by lunch, and perfect for dinner; but oh so worth every hour.

Ingredients

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8 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 large garlic cloves
3 large beef short ribs, seasoned with salt and pepper
1 pound sweet Italian sausage links, cut slits down the center of each link
1 pound hot Italian sausage links, cut slits down the center of each link
1 large onion, finely chopped
1 cup red wine, dry variety such as a Chianti, Merlor, or Cabernet
3 tablespoons Tuttorosso® Tomato Paste
3 (28 ounce) cans Tuttorosso® Italian Inspirations Peeled Plum Tomatoes in Puree, crushed by can or in a blender, leaving some pieces
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
3 teaspoons chopped fresh basil
2 pounds rigatoni pasta, cooked to al dente, or your pasta of choice
3 teaspoons chopped fresh parsley
2 cups freshly grated Parmesan cheese
10-12 Italian bread slices, for dipping

Instructions

  • Heat oil in a large pot over medium heat. Add the butter and garlic, cook until the garlic is golden brown. In the same pot, sear the short ribs until browned on all sides; add the sausage and brown on each side. Add the onions to the pot and cook until tender. Deglaze with the wine and reduce the heat to medium-low.
  • To the pot, add the tomato paste and cook for 3-5 minutes to caramelize the paste.  Pour in the tomatoes, stir everything lightly. Season with salt, pepper, and the garlic powder, bring everything to a boil. Reduce heat, cover and simmer for two (2) hours. Stir every 30 minutes. Add the end of the cook time, add the basil and stir.
  • Ladle over the rigatoni, garnish with fresh parsley and parmesan cheese.
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