Slow-Braised Sunday Sauce
User Reviews
5
2 reviews
Excellent
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Prep Time
40 mins
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Cook Time
3 hrs
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Total Time
3 hrs 40 mins
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Servings
12 servings
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Calories
283 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Slow-Braised Sunday Sauce
Report
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
- 3 pounds chuck roast cut into 6-7 pieces, boneless, well-marbled
- 2 lices Bacon We love Nueske’s. You can find it at the meat counter at Fresh Markets, thick-cut, smoky
- kosher salt
- black pepper
- 1 large onion cut into small dice, about ¼ inch
- 6 ounces carrot 3 medium) scrubbed and cut into small dice, about ¼ inch
- 2 talks celery diced in ¼-inch dice
- 6 medium garlic finely minced, cloves
- 1 cup red wine Cabernet Sauvignon, Pinot Noir, Merlot Shiraz/Syrah, Zinfandel, Sangiovese, and Cabernet Franc are all good choices, dry
- 28 ounces crushed tomatoes fire-roasted, canned
- 28 ounces fire-roasted diced tomato cans
- 1 tablespoon balsamic vinegar
- 1 tablespoon oregano dry
- 2 teaspoons basil dry
- 2 medium bay leaf
- 1½ teaspoons kosher salt I use Morton's
- ½ teaspoon baking soda
- parmesan optional, rind
- ½ cup basil packed, roughly chopped, fresh leaves
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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