I can make the best pasta sauce. Even better than the Italian nana’s these days. I know that’s a bold statement, but I know I am right. And if you try this sauce, you know it too.Because I cook the sauce over a fire, instead of cooking it on a gas-fired stovetop, I get the authentic flavour. This is the original Italian sauce they made in the olden days.
How well is this recipe
- 15 piece ripe tomatoes
- 5 tbsp olive oil
- 4 piece onion sliced
- 3 clove garlic finely cut
- 2 stalks celery sliced
- 4 piece carrots sliced
- 1 tbsp oregano fresh
- 1 tbsp thyme fresh
- 1 tbsp rosemary fresh
- 1 tsp salt
- 1 tsp pepper
- 500 gram pork leg
- 500 ml water boild
- Grate the tomatoes with a food grater and get rid of the skin. Set this aside.
- Cut the pork into 2 finger-thick slices and season it with sea salt.
- Fire up your grill to a temperature of 250°C/482°F. Grill the pork over direct heat for a nice sear. Keep flipping the meat until you see that Maillard effect appear.
- Take the pork out of the grill and lower the temperature to around 150°C/302°F. Place an oven tray on the grates and pour in the olive oil.
- Put the sliced onion in and let it get brown and soft. Add the garlic, celery and carrots. Stirfry it a bit, and then pour in the grated tomatoes.
- Let this simmer for a while until you add the meat to the sauce. Lay the oregano, thyme and rosemary on the sauce and top the tray with hot water.
- Close the lid and let the sauce simmer for 4 to 5 hours. The sauce is ready when the pork is fall apart tender. When the sauce threatens to dry up before this happens just pour in some extra water.
- Pull the pork apart and season the sauce with salt and pepper.
Calories: 436kcalCarbohydrates: 37gProtein: 21gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 51mgSodium: 741mgPotassium: 1809mgFiber: 11gSugar: 20gVitamin A: 14254IUVitamin C: 80mgCalcium: 155mgIron: 4mg
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