Hi.
I'm Frank.
Today we're gonna have some fun.
We're gonna do something that's very special
to me, and we're gonna do it together.
We call it "Sunday Sauce".
It's the sauce I grew up with.
This is a slow-simmered Ragu sauce that most
Southern Italians serve for their Sunday family
meal.
It wouldn't be Sunday without it.
Everybody has their own version; you can use
beef, veal, pork, lamb - you can even do chicken.
The sausage can be combined with all of the
meats mentioned; today we're gonna do ribs.
We're gonna start by preheating the, the pot,
we're gonna add olive oil, this is already
up to temperature, and from here we're gonna
salt and pepper the ribs.
It's important to hit all the sides; be generous.
These are big pieces of meat; turn them over,
make sure you do both sides...
We're gonna begin browning the, the ribs (they
are beautiful - very meaty) and it's real
important, given the choice of bone-in or
boneless always choose the bone-in meat.
There's much more flavor, and the flavor's
gonna add to the sauce.
Okay, you see how nicely these are browned.
It's important to make sure that they're are
browned thoroughly.
You see the nice caramelization.
We're gonna remove them, and put them aside,
and from here we're gonna do the sausage.
Those look beautiful.
Okay we're gonna use my hot and mild sausage
today.
You can really use whichever one you'd like;
hot, mild, or you could even use the chicken
products.
Okay.
These are done.
We're gonna take them out; nice, nice color,
just browned on the outside - we're gonna
finish cooking them in the sauce.
We've added a tablespoon of olive oil and
we're gonna saute the onions now.
Make sure we salt them.
We're gonna add a few pinches of crushed red
chilies; these are optional.
We're gonna saute the onions until they're
transparent.
It should take three to four minutes.
You can see the onions are translucent now;
I'm gonna add the garlic.
We want to saute this no more than a minute.
You're gonna smell the perfume of the garlic
just like I am right now.
It's delicious, delicious smell.
You get that perfume; that's when we know
it's right.
We're gonna de-glaze the pan with red wine.
What we're gonna do by de-glazing is we're
gonna scrape the bottom of the pan to get
any of those nice brown bits from the meat
to be integrated in the sauce.
We're gonna reduce the wine by a half; this
should take about two minutes.
Okay we're gonna talk about tomatoes now.
We can only get really good tomatoes a month
or two of the year, and really, your best
bet is to use canned tomatoes, and a good
quality of canned pealed tomatoes.
So what we're gonna do is we're going to squeeze
them by hand.
Just use your hands, feel the bits, you wanna
squeeze them between your fingers and it probably
will do a better job than a wooden spoon.
Okay we're gonna add the crushed tomatoes.
We're gonna salt them, we're gonna add a bay
leaf.
We're gonna tear some nice fresh basil leaves
into the sauce.
It gives a nice sweetness.
And then we're gonna add the ribs, just the
ribs, back to the pot.
These are beautiful.
And now, we're gonna bring this to a boil.
Now we're gonna finish the ribs in the oven.
This can be done on the stove-top, but I think
with the ribs it helps to use the oven to
braise.
Okay we preheated the oven to two twenty-five,
and we're gonna place the covered pot in the
oven.
The ribs have been braising for an hour.
They smell good!
They look good too.
Now we're gonna add the sausage.
We're gonna cook the sausage for an additional
hour with the lid off because we want the
sauce to reduce.
We have fifteen minutes to go before the sauce
is finished.
We're gonna drop the pasta.
First, we're gonna salt the water.
I think we're ready to go.
This smells good!
Now look at this: the meat pulls outta the
bone.
That's what you wanna look for.
This is cooked to perfection.
Okay we're gonna add some sauce to this.
Pasta's done.
Now, we want to keep this on the heat and
integrate the sauce.
We want to make sure that every strand of
pasta, every piece of pasta, is coated with
sauce.
Now I'm gonna tear basil.
I wish you were with me.
Here's some pecorino romano.
Look at this meat.
It's fork tender.
You don't need a knife.
That's good.
We can eat the pasta first, the meat second,
or we can eat them all together.
Your choice.
Bon appetito!
