My brother makes a great Italian pasta meat sauce utilizing different types of bones such as pork, beef neck bones. I created this recipe because the typical meat sauce generally would take three hours. But utilizing the pressure cooker capabilities of the Foodie Ninja XL I can develop very deep rich meat flavor relatively quickly.
This recipe is quite flexible. In this recipe I used raw pork bones that contained some meat still attached. You certainly can use beef, pork, or both. In a pinch, you could always use chicken bones. Also keep in mind that I am using bones in this recipe because, I have some in the freezer. However, if I did not have any bones, I would use pork, beef, or chicken stock. I must admit that the best meat flavor you could obtain is by utilizing bones. I do prefer neck bones, but certainly you can use other types. The bones used in this recipe I had pork lion and pork shoulder bones.
To keep the food cost low in my home I save any bones I remove from a piece of meat raw or roasted. The bones from roasted meats can impart a unique roasted meat flavor. Caution must be used when using roasted meat bones. You must consider the seasoning that is still on the bones or meat. For example, I would not use an al pastor seasoned bones/meat as the pineapple and chili would not work in an Italian pasta meat sauce. The goal here is to utilize what you have on hand to make a delicious meal.
Recipe:
1 28 oz can diced tomatoes
2 14 oz cans fire roasted diced tomatoes
1 14 oz can of tomato puree
6 oz of stock, broth or water
2 tablespoons of oil
2 pork or beef bones approximately 1/3 to 1/2 Lbs
3 cloves of garlic chopped or pressed
1/2 medium onion chopped
1 bay leaf
1/2 teaspoon of dried rosemary
1/2 teaspoon of dried red pepper flakes (option for a spicy sauce)
1 teaspoon Oregano
1 or 2 pinches of sugar
Salt and pepper to taste
Yield: 8 to 9 cups depending on your preference of sauce consistency.
Notes: I do prefer a mix of pork and beef bones and beef broth.
To get an extra punch of flavor I am using fire roasted diced tomatoes. Also to get a little bit more pork and smokiness to this sauce I added rendered bacon fat approximately 1 ½ teaspoon to the oil.
Set the foodie on the sear setting with the temperature set to high. Add your oil and bones and brown about 5 minutes, Then add the chopped onion and gently brown. Now add all of your spices (except salt) and chopped garlic and cook for one minute. Then add the chopped tomatoes and broth or water. Salt is never added to a recipe before its been reduced as this can lead to a salty sauce.
Install the Foodie Ninja pressure cooking lid. Set the function to pressure and set the time for 45 minutes.
Release the pressure. The sauce doesn't yet have the consistency needed for a good Italian meat pasta sauce.
Next add the tomato puree and set the Foodie to sear with the temperature set to medium to prevent the sauce from burning.
Reduce the sauce by one to two cups about stirring occasionally for about 15 minutes. The the consistency is right when a spatula or spoon leaves a trial in the pot.
Now taste your sauce it should have good seasoning from the herbs and aromatics. However it time to add your salt and pinch of sugar to counter the acidity from the tomatoes. This is also the time to add any more herbs if needed. Remember when your adjusting the seasoning to let the sauce cook for a minute to let the flavors meld and taste again.
Please give this recipes a try and provide feed back or share your custom Italian meat pasta sauce.
Nice post!