Sunday Sauce From My Childhood | Back to Bourdain E44

beef

🥗Healthier: lean ground turkey

💰Cheaper: ground beef

Turkey is lower in fat, while ground beef is often more affordable.

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in calories, while pork sausage can be cheaper.

Preheat oven to 350 degrees.

Roast beef bones for 45 minutes, turning every 15 minutes.

Dice 2 medium-sized onions finely.

Peel and thinly slice 5 cloves of garlic.

Prepare a bouquet garni with thyme, bay leaves, and garlic peels in cheesecloth.

Slice pork sausage on the bias.

Heat 2 tablespoons of olive oil in a pot over medium-high heat.

Brown the sliced sausage in the pot, adjusting heat to prevent casing from bursting.

Remove sausages and add diced onions to the pot, sprinkle with salt.

Add sliced garlic and cook until aromatic, about 1 minute.

Add 1 teaspoon of red pepper flakes and 1 teaspoon of dried oregano.

Stir in 3 tablespoons of tomato paste and cook over medium heat.

Pour in 2 cups of dry red wine and reduce by half, about 5-10 minutes.

Add 2 28-ounce cans of crushed tomatoes and rinse cans with 1 cup of water.

Add roasted beef bones and the bouquet garni to the pot.

Add half of the browned sausages back into the pot.

Simmer sauce on low for 6-7 hours.

Add remaining sausages to the sauce and cook for an additional 30 minutes.

Boil salted water and cook rigatoni pasta for about 12 minutes.

Drain pasta and add back to the pot with sauce, stirring to combine.

Add shredded Grana Padano and Parmesan Reggiano cheese to the pasta and sauce.

Cooking Techniques

Equipment Needed

Spice Level: