Preheat the oven to 400 . Cut the tomatoes into
relatively large chunks. If using cherry or grape
tomatoes, you can halve them or leave them whole.
Toss the tomatoes with 1 tablespoon salt, 4
tablespoons olive oil, 2 tablespoons balsamic
vinegar, and 3 cloves of minced garlic. Then
arrange them in a single layer across two large
rimmed baking sheets.
Roast for 1 hour in the middle of the oven,
stirring once or twice. The tomatoes should look
wrinkled, with slight caramelization on the edges.
About 15 minutes before your tomatoes are done
roasting, place a large dutch oven or deep pot
over medium high heat. Add 4 tablespoons of olive
oil, along with the ground beef and pork. Stir,
breaking up the chunks of ground meat into small
crumbles. There is no need to brown or crisp them
meat—cook just until it turns opaque.
Add the chopped onion and last 3 cloves of minced
garlic. Season with salt and pepper, and cook for
another 5 minutes.
By now the tomatoes should be done roasting. Add
them to the pot, along with all their juices. Also
add the tomato paste, beef stock, red wine, dried
oregano, and black pepper, and sugar. Stir and
bring to a low boil. Cover, turn down the heat,
and simmer for 3 hours. Stir occasionally to
prevent sticking. Taste the sauce and adjust
seasoning (salt, pepper, sugar) if needed. (At
this point, you could serve the sauce with pasta,
but we think it tastes best the next day. If you
have time for this, allow it to cool, and
refrigerate overnight.
When you’re ready to serve, heat the sauce back up
on the stove. Boil pasta (we like using spaghetti,
but any cut of pasta will work) according to
package directions, cooking it for 1 minute less
than prescribed. (It will finish cooking in the
sauce.)
When the pasta is just under al dente (again, 1
minute less than the minimum cooking time on the
package instructions), drain it, reserving about
1/2 -2/3 cup of pasta water.
Immediately add the pasta back to the pot, and
ladle in the hot meat sauce, along with about 1/3
cup of hot pasta cooking water. Toss the pasta for
1 minute, giving it time to absorb the liquid from
the sauce and cooking water.
Serve the pasta with fresh basil and parmesan
cheese on top, along with an extra drizzle of
extra virgin olive oil and cracked black pepper.
Enjoy!
Originally Submitted
8/31/2020
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