Sunday Sauce Recipe

Cooking Instructions

1. 1

   Brown the Meats

   In a large Dutch oven, heat olive oil over medium-high heat. Season the pork shoulder and beef chuck roast with salt and black pepper. Add the meats to the pot and brown on all sides, about 5-7 minutes per side. Remove from the pot and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

3. 3

   Deglaze and Simmer

   Pour in the red wine, scraping the bottom of the pot to deglaze. Add the crushed tomatoes, dried oregano, and return the browned meats to the pot. Bring to a simmer.

4. 4

   Slow Cook

   Cover the pot and reduce heat to low. Let it cook for 2-3 hours, or until the meats are tender and easily shredded.

5. 5

   Prepare Prosciutto

   While the sauce is cooking, preheat the oven to 400°F (200°C). Lay the prosciutto slices on a baking sheet and bake until crispy, about 10-15 minutes. Remove and let cool.

6. 6

   Serve

   Once the meats are tender, shred them and mix them into the sauce. Serve the sauce over pasta, garnished with crumbled ricotta salata and crispy prosciutto.