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Rustic Slow-Simmered Tomato Sauce with Meat

Prep Time10 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 40 mins
Cuisine: Italian
Servings: 4
Author: Pam - For the Love of Cooking / Original by America's Test Kitchen

Ingredients

  • 1 tbsp olive oil
  • lbs beef short ribs trimmed of excess fat
  • Garlic powder to taste
  • Sea salt and freshly cracked pepper to taste
  • 1 small sweet yellow onion minced
  • Dash of crushed red pepper flakes
  • 4 cloves of garlic minced
  • ½ cup dry red wine
  • 1 28 oz can of crushed tomatoes

Instructions

  • Heat the olive oil in a Dutch oven over medium high heat until shimmering.
  • Season the short ribs with garlic powder, sea salt, and freshly cracked pepper, to taste.
  • Place into the hot Dutch oven and sear all sides of the short ribs, turning with tongs, until golden brown, about 8-10 minutes.
  • Transfer the ribs to a plate then pour off all but 1 teaspoon of grease.
  • Add the onion and sauté until soft, about 2-3 minutes.
  • Add the crushed red pepper flakes and minced garlic and continue cooking, stirring constantly, for 1 minute.
  • Deglaze the pan with the wine, making sure to scrape up the browned bits from the bottom of the pan. Cook, until the wine has reduced to a glaze, about 2 minutes.
  • Add the short ribs and their juices back to the Dutch oven then add the crushed tomatoes. Bring to a boil, then reduce the heat to low, cover, and simmer gently, turning the ribs several times, until the meat is very tender and falling off the bones, about 2 hours.
  • Transfer the ribs to a clean plate. When cool enough to handle, remove the meat from the bones and shred with fingers, discarding the fat and bones.
  • Return the shredded meat to the sauce in the Dutch oven. Bring the sauce to a simmer over medium heat and cook, uncovered, for about 5-10 minutes.
  • Taste and season with sea salt and freshly cracked pepper, to taste. Serve over pasta of choice. Enjoy.