Sunday Italian Gravy Spaghetti Sauce

Sauce

1-2 tablespoons olive oil

2 short ribs

3-5 cloves garlic minced (if not using 1 bulb roasted garlic above)

2 cans tomato paste 6 oz

1 28 ounce can tomato puree or sub another can whole tomatoes

1 28 ounce can crushed tomatoes

1-2 28 ounce cans San Marzano tomatoes whole tomatoes

1 tablespoon dried basil

1 tablespoons dried oregano

1 tablespoon dried parsley 

1-2 teaspoons kosher salt

1-2 cups water or beef broth

Optional Ingredients

1 bulb roasted garlic cloves

1 lb cooked and drained ground sausage 

1 lb cooked and drained ground beef

⅛ – ¼ cup brown sugar cuts the acidity of the tomatoes (I used 1/8)

1 zucchini washed and grated (optional)

*1-2 parmesan rinds

*1-2 Carrots shredded or zucchini or other veggies

Toss in a handful of fresh basil oregano or thyme if available (optional)

In a large stock pot, add oil and brown short ribs. Set aside. Add the tomato paste to cook and darken for extra flavor. Add crushed and strained tomatoes. Squeeze whole tomatoes with your hand as you add to the pot. Stir in spices. Place short ribs back into the sauce. Siimmer for 4-6 hours (or longer), stirring occasionally until reduced. Add more liquid if getting too thick. Remove ribs. Can blend with immersion blender for smooth sauce. 

Optional add cooked and drained sausage and ground beef. Simmer for another hour. Serve over pasta.

Crockpot: after initial prep, can add sauce to crockpot to simmer on low for 8-10 hrs. *Tried - 4 hours covered on low and 4 hours uncovered on high. Worked well.

Use immediately or allow to cool to room temp before storing. Store in fridge or freeze extra.