Nonna Franca’s sugo.
Cook time: 3 hours | Prep time: 15 mins | Serves: 8
Ingredients.
2 osso buco
2 pork spareribs
1 brown onion, diced finely
4 garlic cloves
1 carrot, whole
2 teaspoons tomato paste
1 cup of red wine
3 bay leaves
2 x 700g passata
1 liter of water
1 teaspoon sugar/sweetener
salt and pepper
Optional - Parmesan rind. See cooking notes.
Method.
1. In a heavy-based pot on medium heat add olive oil. Season meat, then in two batches, brown the meat on both sides. Set aside to rest.
2. In the same pot (do not clean) on medium heat, sauté the onion with olive oil and a good pinch of salt. Cook for 8 minutes.
3. Add the whole peeled garlic cloves, whole carrot, tomato paste. Stir for 1 minute. Add in the red wine to simmer for 30 seconds. Add the bay leaves
4. Add the passata, water, sugar, salt, and pepper.
5. Add meat and juices to the red sauce, stir and put the lid on. Bring to a simmer and turn right down low and gentle simmer for 2.5 hours. Stirring in between.
6. The sauce will be ready when you see a film of oil (good oil) on top. Check seasoning add 50-100g of butter - optional.
7. Serve with pasta, top with chilli flakes and Reggiano parmesan.
Cooking Notes: Save those parmesan rinds and place them in the freezer. Add to a recipe like this sugo for extra flavour. Discard before serving.
