Italian Tomato Sauce
Ingredients
- 2 can diced or ground tomatoes (28 oz each)
- 3 tbsp high-quality olive oil
- 1 large thick pork chop or 1.5 lbs beef chuck steak
- 1 medium onion, peeled and finely chopped
- 1 medium carrot, peeled and finely chopped
- 4 clove garlic, peeled and crushed
- 0.5 cup red wine
- 1 0.5 tsp salt
- 3 tbsp fresh basil or Italian parsley, chopped
- 1 tsp freshly ground black pepper
Instructions
- 1
If using whole tomatoes, drain them, reserve the liquid, and chop. Set aside.
- 2
In a nonreactive Dutch oven, heat the olive oil. Season the pork chop with salt and pepper and brown over medium-high heat on both sides, about 8 minutes total. Remove meat and set aside.
- 3
Reduce heat to medium-low, add the onion and carrot, and sauté until softened, 8 to 10 minutes. Add the garlic and sauté for 1 minute.
- 4
Return the meat and accumulated juices to the pot. Add the wine. Bring to a simmer and cook uncovered for 3 minutes.
- 5
Add the tomatoes and salt. Bring back to a simmer. Reduce heat to low, partially cover, and cook until meat is tender, about 45 to 55 minutes.
- 6
Remove meat and keep warm. Raise heat to medium and continue cooking sauce about 5 minutes until thickened.
- 7
Stir in basil and/or parsley. Add freshly ground black pepper to taste.
- 8
Serve sauce over pasta with the tender meat on the side.