Ingredients

The following ingredients have 4 Servings
  • 1-ounce salt pork, chopped
  • 1 white or yellow onion, diced
  • 1 garlic clove, chopped
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1 (28-ounce) can crushed tomatoes (I used San Marzano)
  • 16 ounces chicken stock
  • 1 teaspoon dried thyme
  • 3-4 sprigs fresh parsley
  • 1 bay leaf
  • 5 crushed black peppercorns (see note)
  • Salt, to taste

Instruction

  • Preheat oven to 300 degrees.
  • In a stockpot over medium heat cook the salt pork until the fat is rendered.
  • Add the onion, garlic, carrots. and celery to the pot and cook until the veggies start to soften. about 10 minutes.
  • Add the crushed tomatoes (plus juices), chicken stock, and herbs. Bring the sauce to a boil and then transfer the pot to the oven. Cover and let it simmer in the oven for at least two hours.
  • After the two hours, remove the pot from the oven and fish out the herbs (see note). Puree the sauce using an immersion blender or in batches with a stand blender.
  • This recipe makes approximately 4 cups of sauce.