I got the idea for this sauce from my favorite local Italian restaurant, Franco Trattoria in Whittier. It’s a lot less labor intensive than regular bolognese and just as tasty. Like any good meat sauce it needs to simmer for at least three hours and only gets better if it cooks even longer.
Slow Simmered Sun Oven Tomato Sauce with Short Ribs
1 tablespoon butter
1 tablespoon olive oil
6 boneless beef short ribs (about 1 1/2 pounds)
1 large onion, finely chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 clove garlic, minced
1/2 cup dry red wine
1 carton (26-ounce) Pomì chopped tomatoes*
Salt and pepper to taste
Set Sun Oven out to preheat.
Heat the butter and oil in a Dutch oven over medium-high heat. Add the short ribs, turning to brown on all sides, about 10 minutes total.
Transfer the ribs to a plate. Lower the heat and add the chopped onion, carrots, and celery to the Dutch oven. Cook, stirring often, until the vegetables just begin to soften, about 5 minutes.
Put the ribs, with their juices, back in the pot. Turn the heat back up to medium-high and pour the wine over the ribs. When the wine has almost completely evaporated add the chopped tomatoes.
Season with salt, cover and transfer the pot to the Sun Oven. Cook until the meat falls apart easily when poked with a fork, at least three hours. Remove the Dutch oven from the Sun Oven. Using tongs transfer the ribs to a cutting board and shred. Stir the meat back into the tomato sauce. Season to taste with salt and pepper. Serve over pasta.
Makes 6 to 8 servings.
*If you can’t find Pomì brand tomatoes look for another Italian brand that has no added salt, ascorbic acid, or other ingredients – just tomatoes.