Slow-Braised Sunday Sauce

Name: Slow-Braised Sunday Sauce
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 12 servings
Ingredients: 3 pounds well-marbled boneless chuck roast; 2 lices smoky thick-cut bacon; kosher salt and black pepper; 1 large onion; 6 ounces carrots; 2 talks celery; 6 medium garlic cloves; 1 cup dry red wine; 28 ounces can fire-roasted crushed tomatoes; 28 ounces cans fire-roasted diced tomatoes; 1 tablespoon balsamic vinegar; 1 tablespoon dry oregano; 2 teaspoons dry basil; 2 medium bay leaves; 1½ teaspoons kosher salt; ½ teaspoon baking soda; Parmesan rind; ½ cup roughly chopped fresh basil leaves

User Reviews

5.0

3 reviews

Excellent

Prep Time
40 mins
Cook Time
3 hrs
Total Time
3 hrs 40 mins
Servings
12 servings
Calories
283 kcal
Course
Main Course
Cuisine
Italian-American Fussion

Slow-Braised Sunday Sauce

Brielle Kelley

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This fabulous Slow-Braised Sunday sauce requires only 30 minutes of hands-on time and will transform your kitchen into a fragrant Italian trattoria!

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Ingredients

Servings

3 pounds well-marbled boneless chuck roast cut into 6-7 pieces
2 lices smoky thick-cut bacon We love Nueske’s. You can find it at the meat counter at Fresh Markets.
kosher salt and black pepper
1 large onion cut into small dice, about ¼ inch
6 ounces carrots (3 medium) scrubbed and cut into small dice, about ¼ inch
2 talks celery diced in ¼-inch dice
6 medium garlic cloves finely minced
1 cup dry red wine Cabernet Sauvignon, Pinot Noir, Merlot Shiraz/Syrah, Zinfandel, Sangiovese, and Cabernet Franc are all good choices
28 ounces can fire-roasted crushed tomatoes
28 ounces cans fire-roasted diced tomatoes
1 tablespoon balsamic vinegar
1 tablespoon dry oregano
2 teaspoons dry basil
2 medium bay leaves
1½ teaspoons kosher salt I use Morton's
½ teaspoon baking soda
Parmesan rind optional
½ cup roughly chopped fresh basil leaves packed

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Instructions

Preheat the oven to 300˚F (149˚C).
Season the chuck roast generously on all sides with kosher salt and black pepper. Allow the seasoned meat to sit while you cook the bacon.
Cut bacon slices in half, lengthwise then crosswise into ½ inch pieces. In a large Dutch oven set over medium heat cook the bacon until golden and crisp. With a slotted spoon, remove the bacon to a large plate or bowl, leaving the grease in the pan.
Cook the beef (in two batches so it’s not crowded) over medium-high heat in the bacon grease for 5-6 minutes on each side or until nicely browned. The bacon grease should sizzle as you cook the beef but not spatter all over the stovetop. Adjust the heat as needed.
When the beef is browned, remove it to the same plate/bowl as the bacon. Repeat with the second batch and remove to the plate.
Add the diced onion, carrots and celery to the pot and reduce the heat slightly. Cook for 4-5 minutes, stirring occasionally, until the veggies have softened and the onion is translucent. Add the garlic and cook for an additional 2 minutes, stirring frequently.
Add the red wine and bring the mixture to a boil. Cook, stirring frequently for another 7-8 minutes or until the wine is reduced almost completely. (If it’s taking longer than this, increase the heat but watch it carefully.)
Add the crushed tomatoes, diced tomatoes, balsamic vinegar, dry oregano, dry basil, bay leaves, baking soda and parmesan rind (if using). Add the meat, bacon and any juice that has accumulated back to the pot, making sure the meat is covered with sauce.
Bring the mixture to a boil then cover and place in the oven for 2½ -3 hours or until the beef is fall apart tender.
Discard the Parmesan rind. Remove the chunks of beef to a clean plate. Using two forks pull it apart into bite-size pieces. Return the meat to the pot along with any juices on the plate and the fresh basil. Stir well. Taste and add more kosher salt and pepper, if needed.
Allow the sauce to sit for 20 minutes before serving.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition Information

Show Details

Calories 283kcal (14%) Carbohydrates 10g (3%) Protein 24g (48%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 81mg (27%) Sodium 672mg (28%) Potassium 478mg (14%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 2951IU (59%) Vitamin C 5mg (6%) Calcium 79mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 283 kcal

% Daily Value*

Calories	283kcal	14%
Carbohydrates	10g	3%
Protein	24g	48%
Fat	15g	23%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	81mg	27%
Sodium	672mg	28%
Potassium	478mg	10%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	2951IU	59%
Vitamin C	5mg	6%
Calcium	79mg	8%
Iron	3mg	17%