Sunday Sauce

Directions

1. First, season the short ribs generously with salt and pepper. Set aside on a piece of paper towel.

2. Then prepare the meatballs: In a medium sized bowl, gently toss all of the ingredients together with your hands, careful not to over mix. Form 2 inch balls and bake on a lined baking sheet at 400° F for 15 minutes.

3. In a large, sturdy dutch oven, heat the olive oil and sear the sausages until well browned, remove and set aside. Then sear the short ribs in batches to ensure a good crust, then remove and set aside.

4. Add the garlic and onions, paying attention to the heat to avoid burning, sweat until translucent. Deglaze with white wine, let it reduce until syrupy.

5. Add the two cans of San Marzano tomatoes, breaking it up in the pot with the back of a wooden spoon, and let simmer for 5 minutes until some of the liquid reduces. Stir in the passata, and bring the sauce to a simmer. Then, gently add the seared meats and meatballs into the pot, as well as the bundled herbs. Let the sauce simmer for at least 90 minutes, while regularly skimming the impurities that will rise to the top. When the short ribs fall off the bone, the sauce is finished cooking.

6. Taste the sauce and season accordingly.

7. Discard the herbs and remove the meats. Serve the sauce over pasta with a generous snowfall of grated Parmigiano Reggiano and serve the meat alongside or as a separate course after the pasta.

   Freezes well for approx. 6 months.