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.
- 15 ripe tomatoes
- 5 tbsp of olive oil
- 4 sliced onions
- 3 finely cut cloves of garlic
- 2 sliced celery stalks
- 4 sliced carrots
- fresh oregano
- fresh thyme
- fresh rosemary
- Salt and pepper
- boiling water
- 500 grs of pork leg
- sea salt
- 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 (482F). 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 (302F). 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.
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BBQ gear used
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