Try our recipe for homemade Sunday Sauce and transform imported San Marzano tomatoes, pork ribs, vegetables and spices into a mouth-watering tomato sauce—just like grandma used to make.
- 1 rack pork ribs
- Salt and pepper
- 2 tablespoons Extra Virgin Olive Oil
- 5 cloves garlic
- 1 onion, peeled and whole
- 3 celery stalks
- 2 carrots
- 3 (28-ounce) cans Imported San Marzano Tomatoes
- 1 ½ cans water (use the San Marzano Tomatoes cans)
- 1 teaspoon crushed red pepper (or more or less to taste; this is optional)
- ¼ cup celery leaves, chopped
- ¼ cup fresh parsley, chopped
- Dry the ribs with a paper towel and coat both sides with salt and pepper. Cut ribs into sections to fit into a heavy-bottom pot.
- Heat a heavy bottom pot over medium-high heat. Brown ribs on both sides, about 3-4 minutes per side. Remove and set aside.
- Add garlic, onion, celery and carrots to the pan. Lightly sauté the vegetables to soften, about 5 minutes.
- Meanwhile, puree the tomatoes in a blender or food processor to thin out the sauce. Add pureed tomatoes and water to the pan and bring the mixture to a boil.
- Add the meat to the sauce. Cover and simmer for 8 hours, or until the meat pulls from the bone.
- Remove the meat and set aside. Remove the cooked vegetables and discard. Taste the sauce and add salt, pepper and crushed red pepper to taste.
- Serve this sauce family-style with your favorite pasta. We recommend using Bucatini and garnishing the dish with celery leaves and parsley.