Ingredients
-
2 tablespoons olive oil, divided
-
1 (1 inch thick) slice beef shank
-
2 pounds pork spareribs
-
2 bone-in chicken thighs
-
1 onion, diced
-
1 pinch salt
-
6 cloves garlic
-
3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano)
-
2 cups water, divided
-
¼ cup tomato paste
-
¼ cup freshly grated Parmigiano-Reggiano cheese
-
2 tablespoons chopped flat-leaf (Italian) parsley
-
2 teaspoons salt, or to taste
-
1 teaspoon ground black pepper
-
¼ teaspoon red pepper flakes
Directions
-
Preheat oven to 425 degrees F (220 degrees C).
-
Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
-
Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
-
Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
-
Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
-
Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.
Chef John
Recipe Tip
Any canned tomato product will work. If using whole canned tomatoes, pour them into a large bowl and crush them with your hands.
Editor's Note:
The nutrition data for this recipe includes the full amount of the beef, pork, and chicken. The actual amount of meat consumed will vary.
Nutrition Facts (per serving)
339 | Calories |
20g | Fat |
20g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 339 | |
% Daily Value * | |
Total Fat 20g | 25% |
Saturated Fat 6g | 32% |
Cholesterol 71mg | 24% |
Sodium 916mg | 40% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 5g | 18% |
Total Sugars 1g | |
Protein 23g | 46% |
Vitamin C 26mg | 28% |
Calcium 137mg | 11% |
Iron 5mg | 26% |
Potassium 986mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.