Wegmans Sunday Sauce

Uploaded by wegmansfoodmarkets on 18.08.2010

There's nothing I like better on a Fall afternoon, particularly on a Sunday, to have something
that smells delicious cooking all day in the house. This Sunday sauce is a perfect example
of that. And, I'm going to get started right away. I've got a braising pan here on medium-high
heat. And, I'm going to add 1/4 cup of olive oil. And, this is a slow-cooked tomato sauce.
It's got meatballs, sausage, pork. So, we're going to start by browning the meat. We're
basically doing a braise here. So we're going to build a foundation. And, we're going to
start by browning the meat. I've got boneless country spare ribs here. It's a really fatty,
delicious cut of pork. Put that right in the center. And I've got some spicy Italian sausage.
You can use mild if you want. I like to use hot Italian sausage. We're making a really
big pot of sauce here. So, I like the way the heat kind of permeates through all of
it. We're going to get this all in the pan. And, then we're going to let the pan do the
work. Just like we always do. We want to brown this. Get a really deep brown color on that.
It's really gonna flavor our sauce. It's gonna take probably three or four minutes on each
side were looking for that paper bag brown that we always look for, for pan searing.
Just let the pan do the work. Don't fidget with it too much. And we'll see that perfect
color when we flip it. So, after a few minutes on both sides, this is exactly the color I'm
looking for. You want to make sure that you take the time to brown it well on all sides.
Again, that's the foundation of flavor for this slow cooked Sunday sauce. And, I've got
a 12-quart pot here. Cause remember, we're gonna add a lot of tomatoes. We're making
a big batch of sauce. So what I'm going to do is I'm going to take all this browned meat
out. And, put it right into this pot that we're going to finish cooking in later. I'm
going to keep all of this fat in the pan. I'm going to go ahead and turn this heat down
to low. So, what we're going to do next is I'm going to sweat onions. I've got about
4 cups of onions here. They're gonna go right in. Get 'em all in there. And I know it sounds
like a lot but I've got 20 cloves of garlic. That I'm putting in as well. Again, we're
making a huge pot of sauce, so if we're going to make it, may as well make enough so that
we can have some leftovers. Put it in the freezer. I've got it down to low cause I want
to sweat these onions and garlic. And by sweating I mean I'm gonna cook them without browning
them. They're going to get nice and soft and sweet. The moisture in these onions and garlic
is actually gonna sort of release all the caramelized protein on the bottom of the pan.
Again, this is all another step in building flavors. And the foundation for a delicious
slow cooked tomato sauce. It's going to take about 10 minutes to get these soft, as I want
them. So after about 10 minutes this is exactly what I'm looking for from the onions and garlic.
They're soft; they're sweet, translucent or transparent. The browning that you see is
just that beautiful fond we lifted off the bottom of the pan. So, now I'm going to turn
my heat up to medium. I've got two small cans of tomato paste, that I want to add right
to it. And, tomato paste is essentially raw concentrated tomatoes. So I do want to cook
this. I want to caramelize it. And get that nice and brown as well. Just another layer
of flavor that I'm adding. So I'm going to cook this for about three or four minutes
until that tomato paste starts to get nice and brown and nutty. And it's going to sweeten
up. So the tomato paste is nicely caramelized. So what I want to do now is just liquefy.
I've got 4 cups water. Cause tomato paste is really going to thicken up the sauce quite
a bit. So, we want to go ahead and counteract that by thinning it down just a bit. That
water is going to get the tomato paste, those nice caramelized bits of tomato paste, off
the bottom of the pan as well. Just want to stir that so everything is combined. Now,
I'm going to bring that up to simmer. Soon as that comes up to a simmer, now we're going
to start the real cooking. I'm going to take this and I'm going to add it right to the
pot. Pour it right over the top of where all my braised meat or all my seared meat went
in rather. We're going to start building the rest of the sauce. What I've got here are
six cans of coarse ground tomatoes. That I'm just going to add right in. Best thing to
do when you're adding a lot of tomatoes and stuff like this is to don't be shy. Go ahead
and add them as fast as you can. The slower you get, the more mess you're more likely
to make. So go-ahead and just be pretty quick about adding 'em in. And I've got 4 tablespoons
of dried basil. Usually I like to use fresh herbs, but in this case, I actually like the
dried herbs better. They're a little bit sweeter and because the sauce is going to cook for
six hours it's going to be plenty of time for that sweetness to come out. And the herbs
are going to reconstitute. And we're going to have a nice, sweet, delicious tomato sauce.
So I'm going to go ahead and bring this up to a simmer. And, at that point it's going
to cook for five hours. So there's nothing left to do. This is something I would start
early in the morning. Get it cooking all day long. Then I can get on with the rest of my
day. I'm just going to season it real quickly. With some salt. And you can be pretty aggressive
with this. Remember it's six cans of tomatoes. So you need to season all six cans of tomatoes.
And I did not season the sausage or the pork before I browned it. So I want to go ahead
and make sure that I've got enough seasoning to season the meat as well. Give that one
more quick stir. And I'll see you in about five hours. So it's been five hours so we're
real close. In the meantime, I made some meatballs. We have a link to a great meatball recipe.
If you want to try that out in a perfect Sunday sauce wouldn't be the same without meatballs.
So I made a batch of meatballs. But I want you look inside the pot here and see what
we're looking for. Cooking this for five, six hours. And, we really just wanna simmer
it, OK. I don't want it cooking too aggressively. If you can look inside the pot you see one
or two little bubbles breaking the surface, that's how it's been cooking for the last
five hours. And it's very important. You want the natural reduction of the sauce, but it's
important to not boil it too aggressively. So you're just looking for that simmer. And,
it simmers one or two bubbles breaking the surface every few seconds. So I'm just going
to go ahead and add these meatballs that I browned, right in the oven, according to the
recipe. Right into the sauce. And I'm going to let this cook for another hour. The meatballs
are cooked, but I want them to sort of absorb that sauce. I've got breadcrumb in them. They're
going to absorb some of that nice tomato sauce, so I want them to cook for about an hour.
That's going to make them even softer and more tender. After six hours of waiting for
this to be done, we are finally here. I started to remove the meat to a platter before I serve
it. But, I want to point out the natural reduction, that you're going to see after you cook something
for six hours everything intensifies. Some of that water cooks out. Everything gets more
intense. And, you're gonna see this nice, darker ring around the inside of your pot.
That's definitely flavor that's natural. So I want to make sure that you see that every
time. What I like to do is go ahead and I like to remove the sausage and the meatballs.
It's just going to make it easier to portion, initially. And then you get the pork out that
you can. But, the beautiful thing about the pork is after it cooks for so long, you can
see that it's just starting to fall apart. Remember, I started with that huge piece of
pork. But, over that long slow cooking time it braised out. A lot of it is shredded up
into the sauce. You may find you're not going to have many large pieces of pork. And that's
all right. That's going to be in the sauce so it will be there when you ladle it on.
If you do have some larger pieces, you can remove it to a platter. Go ahead and cut it
into some more manageable pieces when it's time to serve it. Fish through, make sure
I've got all the big pieces out, I do. This sauce is something for me I always serve it
with cut pasta. And I love rigatoni. It's got those nice ridges in it. They're going
to catch all the sauce. So I always serve this with rigatoni. It's perfect. So I've
got the sauce ready to go. You can see how dark, how much darker those tomatoes were
bright red when we started. Now they're a deep, dark color. That's from the browning
of the meat and the caramelization of the tomato paste. So you've got that nice deep
color that's exactly what I want. So, I'm just going to go ahead and ladle some of that
sauce. You see the nice big pieces of pork, the onion; the sweet, sweet garlic is in there.
This is exactly how I would do it family-style. And then you can go ahead and everybody can
get one or two meatballs depending on how hungry you are. Give everybody, you know,
half a length sausage. It's up to you. Whatever you want to do. Again, look at that pork.
It's just fallen apart, right there. Beautiful! Put a little pork right on top. And for this,
always Parmigiano Reggiano. It's the best cheese in the world for pasta in my estimation.
I'm just going to give it a nice good shave of this good cheese, right over the top. All
day slow cooked Sunday sauce. The house is going to smell like it all day long. You won't
be able to wait to eat it. And the good thing is you're gonna have leftovers. It freezes
great. Put it in the freezer so it's not just Sunday sauce. You can have your leftovers.
And, it can be dinner on Tuesday or dinner on Thursday. So take your time. Make one big
batch of sauce. I guarantee you're going to love it.