SOUL FOOD PASTA SALAD RECIPE RECIPES

CHEF JOHN'S SUNDAY PASTA SAUCE RECIPE | ALLRECIPES

Chef John's Sunday Pasta Sauce Recipe | Allrecipes image

This sauce goes by many names, including Sunday sauce, since that's the day it's traditionally made, but for me growing up, this was just called 'sauce.' As long as you cook the meat long enough, and season thoughtfully, there's really no way this sauce isn't going to be great. So, while you may not have grown up in an Italian-American home, with this comforting sauce simmering on the stove every Sunday, your family still can. Serve the sauce over pasta and top with the tender meat.

Provided by Chef John

Categories Tomato Pasta Sauce

Total Time 4 hours 50 minutes

Prep Time 30 minutes

Cook Time 4 hours 20 minutes

Yield 10 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil, divided
1 (1 inch thick) slice beef shank
2 pounds pork spareribs
2 bone-in chicken thighs
1 onion, diced
1 pinch salt
6 cloves garlic
3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano)
2 cups water, divided
¼ cup tomato paste
¼ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped flat-leaf (Italian) parsley
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
¼ teaspoon red pepper flakes

Steps:

Preheat oven to 425 degrees F (220 degrees C).n
Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.n
Roast in the preheated oven until meat is well browned, 20 to 30 minutes.n
Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.n
Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.n
Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.n

Nutrition Facts : Calories 338.9 calories, CarbohydrateContent 20.3 g, CholesterolContent 70.8 mg, FatContent 19.6 g, FiberContent 5.1 g, ProteinContent 23.2 g, SaturatedFatContent 6.4 g, SodiumContent 915.6 mg, SugarContent 1.3 g

SOUL-FOOD STYLE FROZEN COLLARD GREENS - PHILLY JAY COOKING

Soul-Food Style Frozen Collard Greens - Philly Jay Cooking image

Juicy, soul-food style collard greens seasoned with Lawry's Seasoned Salt, then cooked in broth. Often served as a side dish, this tastes great with cornbread, ribs, and potato salad.

Provided by PhillyBoyJay

Total Time 20 minutes

Prep Time 3 minutes

Cook Time -457933 hours 56 minutes41S

Yield 4

Number Of Ingredients 1

Ingredients

1 Lb (16 oz) Frozen Chopped Collard Greens2 Cups Chicken Broth1-1/2 Tbs Butter2 Tsps Apple Cider Vinegar1-1/2 Tbs Sugar1-1/2 Tsp Seasoning Salt or to taste1/2 Tsp Garlic Powder 1/2 Tsp Onion Powder1/4 Tsp Black Pepper1/8 Tsp Cayenne Pepper (optional)

Steps:

1. Place a skillet over high heat (9) and add broth.2. After 3 minutes, or when the broth comes to a boil, reduce the heat to medium-high (7).3. Add the collard greens, butter, vinegar, seasonings, and sugar, then stir well.4. Let the greens cook for 17-18 minutes or until desired tenderness. (Stir periodically)

Nutrition Facts : ServingSize 4

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