Sugo Red Sauce
Thick and rich with meaty flavor, this sauce is sure to be a hit! Serve it over gluten free pasta, or make both regular and gluten free pasta available for your family or guests. Double the recipe to serve a crowd. The sauce can be simmering while you are doing other things to get ready.
Ingredients
- 3 tablespoons olive oil
- 1/2 medium onion diced fine
- 4 - 5 cloves garlic minced
- 1 small carrot minced very fine
- 1 teaspoon salt more to taste
- 1/2 pound ground beef
- 1 Italian sausage mild or spicy, casing removed
- 1/3 rack pork baby back ribs bone in and in one piece or a few pork country ribs, fat trimmed
- 1 - 28 ounce can crushed San Marzano Tomatoes
- 1 - 6 ounce can tomato paste
- 2 1/2 cups water
- 1/2 teaspoon anchovy paste gluten free
- 1 teaspoon dried basil gluten free
- 1 handful of fresh basil stems removed
- 1 tablespoon balsamic vinegar
- 1 inch cube parmesan cheese in a chunk
- 1/4 cup whole milk
Instructions
- Heat olive oil in a 4 quart saucepan over medium heat. Add the onion and carrot, and a few pinches of the salt and saute until light golden and translucent. Add the minced garlic for 20 seconds. Remove from the pan to a bowl and set aside.
- Over medium high heat, brown the ground beef and sausage. Remove to a bowl. Then braise the pork baby back rib piece. When the rib piece is browned, add the other meat back to the saucepan. Add the remainder of the salt.
- Add the sauteed onion, garlic and carrot back in the saucepan, along with the crushed tomatoes, tomato paste, water, dried basil, anchovy paste, fresh basil, balsamic vinegar, parmesan, and milk. Once the sauce begins to boil, turn down to a high simmer and continue to cook for 1 1/2 - 1/3/4 hours and until rib meat is very tender.
- Remove the rib piece from the sauce to a plate and cool slightly. Remove the meat from the bones carefully (if using pork ribs). Return the meat to the sauce.
- Serve over hot pasta, zucchini or squash pasta or sauteed zucchini. Serve lots of freshly grated parmesan cheese.