SUNDAY PASTA RECIPES RECIPES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• 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.
• Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
• 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.
• Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
• 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.

Steps:

• Heat oil in a large skillet over medium-high. Add short ribs and sausage in batches; cook, turning occasionally, until browned on all sides. Transfer to a plate. (Do not wipe out skillet.) Reduce heat to medium; add onion, celery, and garlic to skillet; cook, stirring often, until lightly browned, about 5 minutes. Add tomato paste; cook, stirring constantly, 1 minute. Remove from heat; add red wine, scraping bottom of skillet with a wooden spoon to loosen browned bits. Pour mixture into a 6-quart slow cooker. Stir in tomatoes, rosemary, thyme, oregano, and red pepper. Add short ribs and sausage, submerging in tomato mixture. Cover and cook on low until short ribs are tender, about 7 hours. Transfer short ribs and sausage links to a cutting board. Skim and discard fat from surface of tomato sauce in slow cooker. Discard rosemary. Let short ribs and sausage links cool 10 minutes. Meanwhile, prepare pasta according to package directions, omitting salt and fat. Cover to keep warm until ready to serve. Remove meat from bones of short ribs; shred meat, and return to slow cooker. Discard bones. Cut sausage links crosswise into 1/2-inch-thick slices; return to slow cooker. Stir in vinegar and salt. Serve sauce over pasta.