Chef John's Sunday Pasta Sauce

Recipe View 5 mins Preheat oven to 425°F (220°C). (Prep time: 5 minutes)

Recipe View 0 mins Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef shank, pork spareribs, and chicken thighs in the pan and turn to coat with olive oil.

Recipe View 25 mins Roast in the preheated oven until the meat is deeply browned, 20 to 30 minutes.

Recipe View 6 mins While the meat roasts, heat the remaining 1 tablespoon olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.

Recipe View 0 mins Pour in the crushed tomatoes, 1 1/2 cups water, and tomato paste. Stir to combine. Add the roasted beef shank, pork spareribs, and chicken thighs to the tomato sauce mixture.

Recipe View 0 mins Pour the remaining 1/2 cup water into the roasting pan and bring to a simmer over medium heat, scraping up the browned bits from the bottom of the pan with a wooden spoon. Pour this flavorful liquid into the tomato mixture.

Recipe View 4 hrs Stir in the grated Parmigiano-Reggiano cheese, chopped Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes (if using). Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and simmer gently until the sauce has thickened and the meat is incredibly tender, about 4 hours. Stir occasionally to prevent sticking.

Recipe View 0 mins Carefully transfer the meat to a separate dish. Adjust the sauce seasonings to taste. Serve the sauce over your favorite pasta and top with the tender meat, extra Parmigiano-Reggiano cheese, and fresh parsley.