Making Sunday sauce is not an exact science. Especially in this version we found last year in Bon Appétit, March 2014. You can use meats—like thick shoulder pork chops or short ribs—in place of any listed here, and don't be afraid to add favourite Italian spice choices to your taste. This dish is out of this world delicious and a crusty Italian bread alongside with a bottle of Bola Valpolicella is A MUST!!! We especially enjoy this on a fall evening, a Sunday supper, on the table in front of the TV along with a great (chic) movie, and a slow evening.
If you make this full recipe you will have enough to eat at several sittings. Like many tomato based, slow cooked dishes, this one improves in both flavour and richness each time served until finished. My gal was visibly sad to see the bottom of the pot on this one.
2 cups Italian breadcrumbs
½ cup finely grated Pecorino
⅓ cup finely chopped fresh flat-leaf parsley
1½ teaspoon crushed red pepper flakes
¼ teaspoon hot smoked Spanish paprika
7 cloves garlic finely chopped, divided
4 tablespoons olive oil, divided
2 pounds seared shoulder chops (not too thick don't trim away the fat)
Kosher salt and freshly ground black pepper
2 pounds hot or sweet Italian sausage, halved crosswise
2-4 pound baby back pork ribs, cut into 3- to 4-rib pieces, lightly seared
1 large onion, finely chopped
6 anchovy fillets packed in oil, drained
½ cup tomato paste
2 28-oz. cans Italian seasoned crushed tomatoes
2 28-oz. cans whole peeled tomatoes (we used Pomi (boxed) chopped tomatoes)
Enough pasta to serve number of guests for supper, tubular pasta (such as rigatoni or tortiglioni) works well
Combine breadcrumbs, Pecorino, parsley, red pepper flakes, paprika, 1 chopped garlic clove, and 2 Tbsp. oil in a medium bowl.
Layout chops; season with salt and pepper. Sprinkle each slice with about 2 Tbsp. breadcrumb mixture. Set remaining breadcrumb mixture aside.
Heat remaining 2 Tbsp. oil in a large heavy pot over medium-high heat and cook sausage, turning occasionally, until browned on all sides, 5–8 minutes. Transfer to a large rimmed baking sheet.
Season ribs with salt and pepper; cook in same pot until browned on all sides, 8–10 minutes. Transfer to baking sheet with sausage. Cook chops in pot, turning occasionally, until browned, 5–8 minutes; transfer to same baking sheet.
Reduce heat to medium-low and cook onion, anchovy, and remaining garlic in pot, stirring occasionally, until onion is translucent, 8–10 minutes. Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes.
Add crushed and whole tomatoes, crushing whole tomatoes with your hands; season with salt and pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce has thickened, 1–1½ hours.
Add sausage, ribs, braciole, and any accumulated juices on baking sheet to sauce. Cook, partially covered, stirring occasionally and skimming surface as needed, until meat is very tender (rib meat should be falling off the bone), 2½–3 hours. Season sauce with salt and pepper.
Just before serving, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
Toss pasta in a large bowl with a little of the sauce and top with reserved breadcrumb mixture. Serve chops, ribs, sausage, and remaining sauce with pasta alongside.