Best Roast Sauce Aka Government Sauce Recipes

CHEF JOHN'S SUNDAY PASTA SAUCE

Chef John's Sunday Pasta Sauce image

This sauce goes by many names, including Sunday sauce, since that's the day it's traditionally made, but for me growing up, this was just called 'sauce.' As long as you cook the meat long enough, and season thoughtfully, there's really no way this sauce isn't going to be great. So, while you may not have grown up in an Italian-American home, with this comforting sauce simmering on the stove every Sunday, your family still can. Serve the sauce over pasta and top with the tender meat.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 4h50m

Yield 10

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil, divided
1 (1 inch thick) slice beef shank
2 pounds pork spareribs
2 bone-in chicken thighs
1 onion, diced
1 pinch salt
6 cloves garlic
3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano)
2 cups water, divided
¼ cup tomato paste
¼ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped flat-leaf (Italian) parsley
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
¼ teaspoon red pepper flakes

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 20.3 g, Cholesterol 70.8 mg, Fat 19.6 g, Fiber 5.1 g, Protein 23.2 g, SaturatedFat 6.4 g, Sodium 915.6 mg, Sugar 1.3 g

ROAST CHILLI SAUCE (PRIK BON PAT)

Roast Chilli Sauce (Prik Bon Pat) image

This dark, flavourful chilli sauce is a good accompaniment for rich Thai dishes. It is from David Thompson's authoritative book, Thai Food. Yield and prep and cooking times are approximate. Posted to serve with Recipe #269446, which was requested in the Asian Forum.

Provided by Leggy Peggy

Categories Sauces

Time 20m

Yield 1/3 cup

Number Of Ingredients 6

Ingredients

peanut oil (for frying)
3 red shallots, trimmed and chopped
2 garlic cloves, peeled and chopped
4 -10 dried chilies (bird's eye)
2 pinches salt (large)
1 pinch palm sugar (optional)

Steps:

Heat oil in a small saucepan.
Deep-fry the shallots and garlic until golden. Remove and drain.
Deep-fry the chillies. Remove and drain.
Using a mortar and pestle, pound shallots, garlic and chillies into a coarse paste.
Season with salt and sugar (if used), and thin with some of the deep-frying oil.
The sauce should taste hot and salty.

Nutrition Facts : Calories 46.3, Fat 0.4, SaturatedFat 0.1, Sodium 938.7, Carbohydrate 10.1, Fiber 2.1, Sugar 2.6, Protein 1.8

PAN SAUCE FOR ROAST CHICKEN

Pan Sauce for Roast Chicken image

Make this easy sauce to serve with Roast Chicken with Herbs.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 4

Ingredients

Pan drippings and chicken necks left over from Roast Chicken with Herbs
1 cup dry white wine
1 tablespoon cold butter
Coarse salt and ground pepper

Steps:

After preparing Roast Chicken, remove rack from roasting pan, leaving necks in pan; place pan on stove (it may need to be set across two burners) over medium-high heat. Cook, stirring occasionally, until necks and chicken bits remaining in pan are deep brown, 3 to 4 minutes; spoon off and discard all but 1/4 cup of the fat.
Add 1 cup dry white wine, and boil until reduced by half, scraping up browned bits with a wooden spoon, 4 to 6 minutes. Carefully pour contents of pan through a fine-mesh sieve into a small saucepan; add any juices that have accumulated on platter from resting chickens.
Remove pan from heat; add 1 tablespoon cold butter, and swirl pan just until butter has melted and sauce has thickened. Season with coarse salt and ground pepper; serve with roast chickens. (If necessary, reheat sauce but do not boil.)