Chef John’s Sunday Pasta Sauce: A Flavorful Family Tradition
Chef John, the iconic YouTube chef known for his witty commentary and foolproof recipes, has a pasta sauce that has become a beloved classic: his Sunday Pasta Sauce. This isn’t your average weeknight marinara. It’s a slow-simmered, deeply flavorful sauce perfect for a relaxed Sunday (or any day you want to impress!). This recipe is all about building layers of flavor, and while it requires a bit of patience, the results are well worth the effort. Get ready to transform simple ingredients into a culinary masterpiece.
## Why Chef John’s Sunday Pasta Sauce Stands Out
There are countless pasta sauce recipes out there, so what makes Chef John’s version so special? Here are a few key reasons:
* **Depth of Flavor:** The slow simmering process allows the flavors of the ingredients to meld together beautifully, creating a complex and rich sauce. The combination of ground beef, Italian sausage, and pork ribs (or other meaty bones) contributes to this depth.
* **Versatility:** While Chef John specifies certain meats, the recipe is easily adaptable to your preferences and what you have on hand. You can use different types of sausage, add vegetables, or adjust the seasonings to your liking.
* **Simplicity:** Despite its impressive flavor, the recipe uses relatively simple ingredients that are readily available in most supermarkets.
* **Leftovers are Even Better:** Like many slow-cooked sauces, Chef John’s Sunday Pasta Sauce only gets better with time. The flavors continue to develop as it sits, making it a great option for meal prepping or enjoying leftovers throughout the week.
* **The Chef John Factor:** Chef John’s clear and concise instructions, combined with his engaging personality, make this recipe accessible to cooks of all skill levels.
## Ingredients You’ll Need
Before you start cooking, gather the following ingredients:
* **Olive Oil:** For sautéing the vegetables and browning the meats. Use a good quality olive oil for the best flavor.
* **Ground Beef:** Provides a rich, meaty base for the sauce. Chef John recommends using a ground beef that isn’t too lean, as the fat contributes to the flavor.
* **Italian Sausage:** Use sweet or hot Italian sausage, depending on your preference. Remove the sausage from its casings.
* **Pork Ribs (or other meaty bones):** This is the secret ingredient that adds a ton of flavor to the sauce. Chef John suggests using pork ribs, but you can also use beef short ribs, oxtail, or even ham hocks.
* **Onion:** Diced, forms the aromatic base of the sauce.
* **Garlic:** Minced, adds a pungent flavor that complements the other ingredients.
* **Dried Oregano:** A classic Italian herb that adds warmth and depth.
* **Dried Basil:** Another essential Italian herb that provides a sweet and slightly peppery flavor.
* **Red Pepper Flakes (optional):** For a touch of heat.
* **Canned Crushed Tomatoes:** The foundation of the sauce. Use good quality crushed tomatoes for the best results.
* **Canned Tomato Paste:** Adds richness and intensifies the tomato flavor.
* **Dry Red Wine:** Adds acidity and complexity to the sauce. Chef John recommends using a dry red wine like Chianti or Cabernet Sauvignon.
* **Chicken Broth (or Water):** Used to thin the sauce to the desired consistency.
* **Salt and Black Pepper:** To taste.
* **Fresh Basil Leaves (for garnish):** Adds a fresh, vibrant touch.
* **Grated Parmesan Cheese (for serving):** A classic topping for pasta.
**Detailed Ingredient List and Quantities:**
* 2 tablespoons olive oil
* 1 pound ground beef
* 1 pound Italian sausage, casings removed
* 1 pound pork ribs (or other meaty bones)
* 1 large onion, diced
* 4 cloves garlic, minced
* 2 teaspoons dried oregano
* 2 teaspoons dried basil
* 1/2 teaspoon red pepper flakes (optional)
* 2 (28 ounce) cans crushed tomatoes
* 6 ounces tomato paste
* 1 cup dry red wine
* 1 cup chicken broth (or water), or more as needed
* Salt and black pepper to taste
* Fresh basil leaves, for garnish
* Grated Parmesan cheese, for serving
## Step-by-Step Instructions: Bringing the Sauce to Life
Now that you have all your ingredients ready, let’s get cooking! Here’s a detailed breakdown of how to make Chef John’s Sunday Pasta Sauce:
**Step 1: Brown the Meats**
1. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the ground beef and Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Remove the ground beef and sausage from the pot and set aside.
4. Add the pork ribs (or other meaty bones) to the pot and brown on all sides. This will take about 5-7 minutes. Remove the pork ribs from the pot and set aside.
**Why this step is important:** Browning the meats not only adds flavor, but also helps to render out some of the fat, which will contribute to a richer sauce.
**Step 2: Sauté the Vegetables**
1. Add the diced onion to the pot and cook over medium heat until softened, about 5-7 minutes.
2. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) and cook for another minute, until fragrant.
**Why this step is important:** Sautéing the vegetables releases their flavors and creates a fragrant base for the sauce.
**Step 3: Deglaze the Pot**
1. Pour the dry red wine into the pot and bring to a simmer, scraping up any browned bits from the bottom of the pot. This is called deglazing and it adds a lot of flavor to the sauce.
2. Let the wine simmer for a few minutes, until it has reduced slightly.
**Why this step is important:** Deglazing the pot loosens all the flavorful browned bits that have stuck to the bottom, adding depth and complexity to the sauce.
**Step 4: Combine the Ingredients**
1. Return the ground beef, sausage, and pork ribs to the pot.
2. Add the crushed tomatoes and tomato paste.
3. Stir to combine all the ingredients.
**Step 5: Simmer the Sauce**
1. Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 3 hours, or up to 6 hours, stirring occasionally. The longer the sauce simmers, the more flavorful it will become.
2. If the sauce becomes too thick during simmering, add a little chicken broth (or water) to thin it out.
**Why this step is important:** Slow simmering is crucial for developing the deep, complex flavors of the sauce. It allows the ingredients to meld together and the meat to become tender.
**Step 6: Adjust Seasoning and Finish**
1. After simmering, remove the pork ribs from the pot and set aside to cool slightly.
2. Once the pork ribs are cool enough to handle, shred the meat from the bones and return the shredded meat to the sauce. Discard the bones.
3. Taste the sauce and adjust the seasoning with salt and black pepper, as needed.
4. Simmer for another 30 minutes to allow the flavors to meld.
**Why this step is important:** Shredding the pork and returning it to the sauce adds another layer of flavor and texture. Adjusting the seasoning at the end ensures that the sauce is perfectly balanced.
**Step 7: Serve and Enjoy!**
1. Serve the sauce over your favorite pasta, garnished with fresh basil leaves and grated Parmesan cheese.
2. Enjoy with a side of crusty bread for soaking up all that delicious sauce.
## Tips and Variations for Chef John’s Sunday Pasta Sauce
* **Use Different Meats:** Feel free to experiment with different types of meat, such as beef short ribs, oxtail, lamb, or even chicken. Just be sure to brown them well before adding them to the sauce.
* **Add Vegetables:** You can add other vegetables to the sauce, such as carrots, celery, bell peppers, or mushrooms. Sauté them along with the onion and garlic.
* **Spice it Up:** If you like a spicier sauce, add more red pepper flakes or a pinch of cayenne pepper.
* **Add Herbs:** Experiment with different herbs, such as fresh rosemary, thyme, or parsley.
* **Use Canned Tomatoes with Different Flavors:** Try using canned tomatoes with basil, garlic, or oregano for an extra boost of flavor.
* **Sweeten the Sauce:** If your sauce is too acidic, you can add a pinch of sugar or a tablespoon of balsamic vinegar to balance the flavors.
* **Make it Vegetarian:** For a vegetarian version, omit the meat and add more vegetables, such as eggplant, zucchini, or mushrooms. You can also add lentils or beans for protein.
* **Use a Slow Cooker:** This recipe can easily be adapted for a slow cooker. Brown the meats and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.
* **Freeze for Later:** Chef John’s Sunday Pasta Sauce freezes beautifully. Let the sauce cool completely, then transfer it to freezer-safe containers. It will keep in the freezer for up to 3 months.
## Serving Suggestions
Chef John’s Sunday Pasta Sauce is incredibly versatile and can be used in a variety of dishes. Here are a few serving suggestions:
* **Classic Pasta:** Serve it over spaghetti, linguine, penne, or your favorite pasta shape.
* **Lasagna:** Use it as the sauce for a classic lasagna.
* **Baked Ziti:** Toss it with cooked ziti pasta, ricotta cheese, and mozzarella cheese, then bake until bubbly and golden brown.
* **Pizza:** Use it as the base for a homemade pizza.
* **Meatball Subs:** Spoon it over meatballs in a sub roll, topped with mozzarella cheese and baked until melted.
* **Polenta:** Serve it over creamy polenta for a hearty and comforting meal.
## Frequently Asked Questions (FAQ)
**Q: Can I use ground turkey instead of ground beef?**
A: Yes, you can substitute ground turkey for ground beef. However, keep in mind that ground turkey is leaner than ground beef, so you may need to add a little extra olive oil to the pot to prevent it from sticking.
**Q: Can I use different types of sausage?**
A: Yes, you can use any type of Italian sausage you like. Sweet, hot, or even fennel sausage would all work well.
**Q: What if I don’t have pork ribs?**
A: You can use other meaty bones, such as beef short ribs, oxtail, or ham hocks. If you don’t have any bones, you can still make the sauce, but it won’t be quite as flavorful. In that case, you might want to add a little beef or chicken bouillon to compensate.
**Q: Can I use fresh tomatoes instead of canned?**
A: Yes, you can use fresh tomatoes, but you’ll need to peel and seed them first. You’ll also need to cook them down for a longer period of time to reduce the liquid.
**Q: How do I store leftover sauce?**
A: Let the sauce cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months.
## Chef John’s Sunday Pasta Sauce: A Recipe for Connection
More than just a recipe, Chef John’s Sunday Pasta Sauce is an invitation to slow down, savor the process of cooking, and connect with loved ones around the table. The aroma that fills your kitchen as the sauce simmers for hours is an experience in itself, promising a meal filled with warmth and flavor. So gather your ingredients, put on some music, and get ready to create a culinary masterpiece that will become a cherished family tradition.
Enjoy! and as Chef John would say…
“Enjoy!”