Italian Tomato Sauce

− 28 ounce cans diced or ground tomatoes or whole

tomatoes NOT packed in puree or sauce

tablespoons high−quality olive oil

large, thick pork chop or 1−1/2 pounds beef chuck,

steak preferred

medium onion, peeled and finely chopped

medium carrot, peeled and finely chopped

garlic cloves, peeled and crushed

/2 cup red wine

−1/2 teaspoons salt

tablespoons fresh basil or Italian parsley, chopped

Freshly ground black pepper to taste

If using whole tomatoes, drain them, reserving the liquid and chop. Reserve

tomatoes and juice in a bowl.

In a nonreactive Dutch oven, heat the olive oil. Season the chop with salt

and pepper and brown over medium−high heat on both sides, about 8 minutes

total. Remove meat and set aside. Reduce heat to medium−low, add the onion

and carrot and saute until softened, 8 to 10 minutes. Add the garlic and saute

for 1 minute. Return the meat and any accumulated juices to the pot and add

the wine. Bring to a simmer, and cook uncovered for 3 minutes.

Add the reserved tomatoes (if using crushed or minced tomatoes, just add

them directly from the can) and the salt and bring back to a simmer. Reduce

heat to low to maintain a slow simmer, partially cover, and cook until the

meat is tender, about 45 to 55 minutes, depending on the thickness of the

meat. Remove meat and keep warm. Raise heat to medium and continue cooking

sauce for about 5 minutes, or until sauce has thickened.

Stir in the basil and/or parsley and add freshly ground black pepper to

taste (the sauce will be salty at this point; it will taste fine once added

to pasta). Slice the meat and serve with pasta and sauce.

Italian Tomato Sauce

Italian Recipes