Set It And Forget It Sunday Sauce
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- Опубліковано 22 сер 2024
- Today we're making one of my favorite easy meals. This Sunday sauce with shredded pork is so flavorful and really simple to make. The best part is you'll have enough leftover sauce for another pound of pasta. I hope you enjoy this pork sauce with pappardelle.
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SUNDAY SAUCE WITH SHREDDED PORK
Ingredients
1 pound pasta
2.5 pounds boneless pork loin
1 medium onion - diced
4 ounces pancetta - diced
2 tablespoons olive oil
3 ounces tomato paste (half of standard can)
3 (28) ounce cans plum tomatoes - hand crushed or blender pulsed
1 cup dry white wine
Salt and pepper to taste
Lots of grated Pecorino Romano cheese - for serving
Instructions
1. Cut the pork loin into 2 pieces if necessary (it needs to fit in the pot to be seared) and set aside.
2. Heat a large heavy pot to medium heat and add the olive oil and the pancetta. Cook until the pancetta renders most of its fat (about 8 minutes). Remove the pancetta with a slotted spoon.
3. Pat the pork dry then season on all sides with salt and pepper then place into the pot and sear until brown on all sides. If using two pieces, sear one at a time. Remove the pork loin and set aside.
4. Turn heat down to low and add the onions. Cook until soft and translucent (about 5-7 minutes) then add in the tomato paste and cook for 5 minutes longer stirring frequently.
5. Next add in the wine, turn heat to medium-high, and cook for about 5 minutes to burn off the alcohol and reduce the liquid. Using a wooden spoon scrape all the brown bits off the bottom of the pot.
6. Add the plum tomatoes into the pot and stir it all together and bring to a simmer. Once simmering add in the pork and cover leaving the lid slightly cracked. Turn down the heat to low and cook until tender (about 5 hours). Make sure to stir every 15-20 minutes to avoid sticking. Alternatively, if using a Dutch oven, cover and cook in the oven at 300f until tender.
7. Once the pork is fork tender and pretty much falling apart, remove it to a cutting board and chop it up or shred with 2 forks. Return the pork to the pot, mix together, and taste test. Adjust salt and pepper to desired taste and continue to cook the sauce on a very low heat while boiling pasta.
8. Cook pasta in a large pot of salted water (2 tablespoons kosher salt) until almost al dente. Heat a large clean pan to medium-low heat and once hot, spoon 3 cups of the pork sauce into the pan. Add the almost al dente pasta to the sauce and mix it together and/or flip so that the sauce sticks to the pasta. If the pasta is too dry add a bit more of the sauce and/or a splash of pasta water. Once the pasta is cooked through remove from heat and serve. Extra sauce can be served on the table for anyone who would like more or for bread dipping. Serve with lots of grated Pecorino Romano cheese. Enjoy!
NOTE: Makes enough for 2 pounds of pasta. Save the rest in the fridge for up to 3 days or freeze for up to 3 months.
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Honestly, this is the vid that made me subscribe. The idea of "This is a starting point, make it your own" really gets to the root of why I love cooking
-A garlic lover
Thanks very much!
I made a Julia Child recipe and after two attempts I finally made it more to my taste and with a ton of mushrooms, suddenly everything fit into place and the chicken breast was so tender. Making a dish your own is important especially after figuring out the base recipe.
100% this is why I love this channel. It's all about making it your own.
I decided to try this for the whole family when we got together for Christmas this year. I'm pretty amateur at the cooking thing but our Mother passed this year and nobody else seemed to take the lead on making a nice dinner? I simply went to the local market, picked up all the ingredients in 15 minutes and gave myself 6 hours to get it done. I did it on the stove top and we me stirring the sauce every 15-20 minutes it made me look like I really knew how to cook lol......The aroma in the kitchen was amazing and my family ABSOLUTELY LOVED it!! Thanks so much Jim.
Dude I love your laid-back vibe. Also, I freakin loved you mentioning how important fun is to cooking!
Thanks! It's got to be enjoyable to become a regular thing. Otherwise it's back to chick-fil-a lol.
indeed! i agree! and it's true! Most of the joy of cooking is in doing it! :-D Then the eating "completes the picture".
If you’re not having fun while cooking then you’re just making food.
Made this today and it was terrific. Each Sunday I make another of Jim's recipes--all have been perfect!
filmography, lights, action, camera, audio, timing, editing incredible. The kids make the show.
Thank you very much!
Literally he s the bob ross of cooking and i love it.
Thanks to the UA-cam watch algorithm and SEVERAL feed recommendations later I am now obsessed with and LOVE your channel. Effortless watching, unpretentious and wholesome delivery of outstanding dishes. Can't wait for the piccata recipe 👍 Much respect and congrats on your success so far from my little part of the world here in South Wales 🏴
Thank you so much! I'm glad you're here and enjoying the recipes.
&75
Found this channel a few days ago and lovin the recipes and general vibe you give off. Also like how you're not too strict on what's right or wrong so people can take your base recipe and add their own twist.
I am 100% against the channels that are strict with ingredients or micro weighing them. There is no fun or love in that style cooking. Plus there is no learning. I appreciate you watching and thanks for the feedback.
@@SipandFeast just found you through CJ!
I just found this channel also. I agree, great recipes and pretty mellow and laid back attitude @Sip and Feast Keep it up man, you got another subscriber here!
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I love Jim’s philosophy of making these dishes our own. Makes it fun and delicious
YOU sir need a TV show....this is my new go to cooking source....
Thanks so much!
4:06: Jim: modeling his theory of mind skills😊
Thumbs up the very moment you start talking about "fun" in cooking. That's it!
All the best!
Thanks so much!
I really hope that your channel blows up soon. You have an amazing channel and delicious recipes.
I appreciate you watching and thanks for the support!
I shit you not, with the one pot pasta technique, this made 18 portions. As a student i can't thank you enough.
I’m loving your channel! I’m also Italian American, grew up in Massapequa Park and this is our family food too! Nothing better. You definitely are a great cook..thanks for sharing! 🍝
Thanks! I really focus just on the food NY/NJ people ate growing up. Massapequa area has some of the best Italian shops in all of Long Island. I used to go to A&S often when I lived in Farmingdale years ago.
@@SipandFeast yes!!! Exactly same food. I know exactly what it tastes like when I see you cook lol. My aunt used to work at A&S pork store. I’m in Florida now many years, we don’t have those stores or great restaurants here…Homemade is soooo much better.
I love 💕 this channel… reminds me of Sunday dinners with family and friends (as an Italian American Sunday dinner is something we look forward too) but it’s refreshing to see a relatable person showing everyone these delicious recipes.
Thank you very much! It's the most important meal of the week.
Your philosophy of cooking is what makes cooking what it is! My very Italian wife always wings things when she cooks, and some amazing results are enjoyed! She taught me so much, as did my dad - German and hillbilly (southern) cooking.
Great to hear your enjoying the recipes!
Jim, I absolutely love all of your videos! You're presentations are without question, extremely informative. Keep up the great work.
The production of these videos are amazing! and the recipes are simple yet delicious! so glad I found this channel!
Thanks so much! Appreciate you watching and welcome to the channel!
This looks incredible! I love the simplicity and your emphasis on recipe flexibility. Just discovered your channel today and I am already hooked. So many different dishes you've showcased that I want to try. Thank you and keep it up!
Thanks very much and welcome to the channel!
I could smell that from here. I customize my sauce with meatballs sausage and neck bones. Tasty sauce recipe. Thanks
Thank you! Love both of those in Sunday sauce.
This has become one of my favourite recipes, and it freezes so well. I put it in ziploc bags to make essentially sheets that thaw really quickly in the pan
Glad you enjoy it!
I agree with Dan diesel, you’re cool and collected and the recipes look simple enough to make
Thanks very much! I appreciate the kind words.
My first shot at one of your recipes.
Just finished making this…. I know I needed some salt at the end…. absolutely love the flavors. Love your easy style Jim. Keep up the good work. Only problem I have now, is what recipe to try next.
Thanks very much! If you like this type of food I recommend watching the Sunday sauce series:ua-cam.com/play/PL0QyikC1o6v0h-8NM4Y8TeWgQ8V2rv-zn.html and the meat sauce series:ua-cam.com/play/PL0QyikC1o6v2IA68LB_Kp8AWShDOSyyjV.html. Hope you enjoy!
I made this for Christmas Eve. Absolutely amazing! The whole family loved it! Cheers to you.
Great to hear!
Jim’s channel is killer…down to earth …simple..not complex and after trying some of them takes me back to my early childhood with my family especially those Sunday gravy days….I will definitely keep watching and trying the recipes….great job Jim…. Ciao Bella
Thanks so much! Appreciate you watching.
When I boil my pasta I add a little oil to my water, it helps the pasta to not stick together. You are right my Italian Grandfather use to add pork to his sauce and I do that myself as well, I love it that way. I rather have the pork instead of the meatballs and sausage some times.
I love the pork too. Probably the most because it brings back memories too.
I watch food channels on UA-cam obsessively and this is my absolute new favourite. So many things I’m going to try and you’re a joy to watch! Can’t wait to see how this channel grows in the next couple of years 💪🏼
Thanks a ton man! Glad you're here and enjoying the videos.
talking about making recipes our own made you my favorite channel immediately. so many people i know get caught up in cooking everything to the t on a recipe, and they just don't want to get in the kitchen and fuck around to have fun after work afterwards
Thanks very much!
ive been making this my own way with a completely different process (really just whatever meat and other stuff i have on hand and the associated times for each) for years now and really ought to try a take on your recipe now, thanks
When it comes to new recipes, I always follow the recipe verbatim the first time just so I can get an idea of what I'm looking for to begin with. Every time after that, I make adjustments as needed to make it my own. Great video!
Thank you very much!
I enjoy watching your videos so much! thank you for bringing joy to cooking. my mom taught me how to cook, and we never used a written recipe, there were no hard rules, she learned how to cook from my nanna when she married my dad, so most of what she learned to cook was Italian American. the first video of yours I watched was your pasta al limone, and I've been hooked since then! 😁
Thanks very much! I am trying to make these recipes stress free and enjoyable. I appreciate the feedback and am glad you're liking the vids!
Another classic recipe that's inexpensive and can be saved for another day. Keep them coming.
Thanks! I wanted to make a really inexpensive recipe after the short rib video.
Cooking is great fun if you don't hold yourself back with strict recipes! You're absolutely right!
Thanks! I feel that making everything paint by numbers takes every bit of enjoyment out of it.
Jim, you are so right about cooking recipes. It's all about individual tastes. Some may like more salt, some less and some garlic, etc. For me, I like to follow someone's recipe exactly the first time then if I think it needs something else, I'll change it up the next time. I am a self trained line cook with twenty-five years experience (hung up my restaurant apron in 2007) and have shared many recipes on social media. I don't get upset or offended if someone says, "that's too much this, or it needs that." I always tell them just like you said to do what you like. The only time a recipe needs to be followed more exactly is in baking. If you don't, you can really come out with a flop. I love your recipes and look forward to the new ones to try. Thank you! PS: I'm in PA and love Sclafani tomatoes. I used to be able to get them at a local store for 89¢ a can but that was a few years ago.
Thank you for sharing. I totally agree. People need to chill when someone puts in or omits garlic or whatever other ingredients. When I share pizza recipes I post in grams and those are meant to be followed exactly. But for regular cooking, I am trying to encourage people to make the recipes their own and not get hung up on exact details. 89 cents is a steal!
Hey Jim,
I made this recipe today and my family absolutely loved it. So glad I found this channel. I live in Toronto but I work for a company in Long Island and love the food when I get to travel there which is few and far between these days
Great to hear. There are some bad things about Long Island, but food definitely isn't one of them. Many Italian immigrants moved from the city out to Long Island (the first suburb in America) and opened so many of the great pizzerias, pork stores, restaurants, and delis that are around today.
Oh geez this looks so good. Loving this channel. I made the sausage/cream sauce recipe twice this week. I would make this today, but we should probably wait a few days in-between pasta dishes :)
Mate, you really good in making it interesting.
I appreciate that!
Just put my Sunday Gravy in the oven! I found a small bone-in pork loin roast at the store, and had two cans of Cento tomatoes, plus pancetta portioned into 1/4# slabs in the freezer. Now the 4-hour wait!
As a newbie dad, your recipes have definitely saved the first quarter of our baby year. Thank you & keep it up!
Thanks so much!
I have to tell you, I love all your videos. They make my mouth water and make me hungry. You make it all look so simple and easy. I love your ability to communicate what you are doing. Thank you for sharing your experience and knowledge in culinary.
Thanks very much! I really appreciate the compliment!
Please take this as a compliment… I always feel like I am watching “Goodfellas” when enjoying your stuff … love it 👏🏻👏🏻👏🏻 Alan , in the UK 🇬🇧👍🏻
You are so relaxing to watch, I really appreciate it!
Thanks so much!
Another fantastic recipe. Watching your videos leaves me drooling in my wine. Thank you for sharing another wonderful presentation.
Lol thanks so much!
I watch from italy. I like your very italian style of cooking. You use italian ingredients too. Nice job!
Thank you very much!
This is a very simple, good gravy & the whole marzano tomatoes is the key! I'm Italian and my mom makes incredible sugo / gravy. I must say though, the meat needs some fat. Using boneless pork ribs - even better with the bone would make this gravy even more delicious 😋
Using fatty meats will definitely improve the flavor. I added a bit of pancetta to get some extra fat in there.
"Turn this heat down to..wow" hahah awesome
I like how simple you made this dish. You can add whatever your preferences are or not.
Thanks very much! I try to keep most things as simple as possible.
I love your lax attitude about ingredient amounts.
Basically just "do what makes you happy"
Cheers! And happy Thanksgiving to you and your family
Thanks very much!
WELL, gotta try this one, too! Thanks as always!
I found this channel a few days ago and already loving the few recipes I have tried, amazing. Treadmill...here I come...
Not going to lie this channel put about 15 pounds on me lol. Thanks for liking the recipes.
Jimmy, James, awesome video my friend! U cook with love, just like my nonna use to. Love the channel.
Thanks so much! Appreciate you watching and commenting.
This guy is really good. You're going to go very far my friend. Congratulations on the enormity of your success.
I really appreciate the support!
Amazing thank you so much 🙂😌😊😊😊
Thanks for watching!
I did this recipe except I smoked the loins with apple wood before I put it in the sauce! And oh wow was it a game changer. Just added another element of flavor to the sauce
That sounds great!
Smiling all the way through. Nice.
Thanks so much!
man the stuff u said at 4:00?? literally the most important stuff abt cooking ever :D ur such an inspiration and i love ur vids :3
I really appreciate that.
You remind me of my grandma TESS...I'M THE OLDEST OF 8...SHE TAUGHT ME ALOT. NOT SURE IF WE EVER MADE THE SAME RECIPE. SHE TAUGHT ME, WHATEVER WE HAD IN THE FRIDGE...THAT'S WHAT WE USED. IT WAS ALL GOOD. 🥰🥰
I try to instill that in all my videos. I'm so not into the my way or the highway content.
Jim!!! Nice work…I’m learning a lot from your videos, so glad I recognized you from the old days and began watching…this one inspired me to finish my Christmas Eve sauce in the oven the way you just did, whole house smells amazing. And I appreciate you saying we should make the recipes our own, I do that all the time 👍🏻🤙🏻
Thanks Patrick! Merry Christmas!
Might I suggest an option to reduce the heat on your browning by adding a tbsp or two of water to lower the heat and pick the brown bits off the bottom before they turn black. Still works fine if you blacken them, but you may notice a flavor change by never letting it burn. Do this throughout the onion phase as well. Just make sure you never let too much brown stuff stick to the bottom. Scrape as you go.
Fantastic videos with a great vibe. Just found your channel a few days ago. Native LIer, living now out west and missing the Italian cooking of my grandmother. You’ve encouraged me to start to give cooking a try! Thanks again!
Thank you! Glad these videos are encouraging you to give it a try. I hope you enjoy all the recipes.
When you were pulling the pork apart, I was thinking that would be great on a good hoagie roll with some mozzarella on it. Might have to try that in the near future. And I’ll definitely try it with pasta.
OMG! You discovered something great! This is why I love the comment section. Trying!!!!
Sclafani. Good enough for Rao's restaurant, good enough for me! I wish the they made the really big cans.
Thanks for the recipe, Sir. Another 10/10 from the family here. Changed it up a tiny bit to their tastes, and amazing foundation.
I'm in love w this. Thank you
our Mom and our Aunt always added some 'tomato water' from the can, added about 1 can of water, sloshed around and added the 'tomato water' to the pot; otherwise it was too thick.
I make something very similar, but I usually use country ribs. I will have to try this though!
I love this recipe so much!
I am a huge fan now. Three videos in made me a subscriber!
Thanks very much and welcome to the channel!
Greetings! Thank you for your videos, catching up since I'm new here and discovered this one. I appreciated what you said: "make it your own" for recipes. I have had to since I can't eat onions, it makes things personalized. Continue the great work, I miss NY food so much being in Colorado these days and watching your videos puts a remembering smile on my face!
JIm your awesome. I love your take and how you tell people to make it their own. Thumbs up to you Sir!
Thank you! I feel that's what cooking is all about.
You’re a hidden gem of a channel that I hope blows up soon. Feels like I’m hanging out at a friends house, making me miss home!
Thanks so much for the kind words.
I have this in the oven right now. Can't wait for it to be done. So glad I found your channel.
Awesome, gonna cook this pasta! Mmmm...
Thanks! Hope you enjoy it!
I made this today for my family and we all loved it. Thank you for sharing this recipe.
My pleasure. Glad you all enjoyed it.
Started watching two days ago...good stuff! Thanks!
Thank you and welcome the channel!
I appreciate your approach. I'm excited to try our own first Sunday Sauce.
Thank you! Hope it turns out great!
Man I really appreciate how specific you are about things aside from saying have fun go crazy. I don't cook for family with alcohol in it. it was awesome you laying down some knowledge about not substituting on this recipe
The alcohol can easily be omitted. I try to be specific, but at the same time reassuring that things can be subbed an/or added with more of this or that. Thanks for liking the video!
@@SipandFeast Thanks for the reply! Having to cook without the alcohol makes me regret what that foods missing for authenticity. No one else is the wiser always still great but I end up making myself a regular pot with the wine or sherry and get stuck eating it all myself lol
Definitely the best cooking channel on UA-cam….
Thanks so much🙏
I'll cook a ragu thike this in a pressure cooker and still make it a one pot dish. The only difference is it is finished in 90 minutes and you barely have to shred the pork. Absolutely the best way to cook a ragu
I honestly can't get enough of your videos :P And I only stumbled across them yesterday!! I live in the UK, I don't have the best budget for food, but I still get a ton of fulfilment watching your videos! I love batch-cooking as well, so your recipes allow me to stick to the main ingredients I tend to get, albeit with the odd differentiation here and there but it opens doors to something entirely new which I can then enjoy for days!
Thanks very much and welcome to the channel!
finally, i found a cooking video about pasta. I have a dream to have a pasta restaurant. from your video I can learn how to make delicious pasta. Thank you for your cooking videos. have a good day! 🔥🍝
Looks good. I’m going to give this method a try this weekend.
Thanks Jose. Hope you enjoy it!
Your delivery style is wonderful. So are the recipes as well. I love this channel. 🤍❤🤍
I appreciate you watching and thanks for the feedback.
great stuff - i love this NY Italian style
Wow…what a sauce….I’m going to try this with boneless short ribs and pork loin. Great video.
Thanks and I hope you enjoy it!
Can't wait to try this. I also enjoy cooking and am always looking for something new. Thanks for making your videos so easy to follow.
Thanks very much!
Started making this today! It’s simmering as I type this out lol, two days in a row I’ve tried your recipes
Thanks and I hope this one is a hit too!
I made the sauce for this on Saturday night and re-heated it Sunday morning to serve to my parents for lunch. My dad went in for seconds, and he's normally too calorie-conscious to do that.
I added a Tbsp of sugar to mine because the tomatoes I grew and canned were very tart. Tasty, but they don't get much sweeter when cooked a long time. I can't get pancetta where I live, but rendering the fat off the top of the pork loin first gave me enough fat to work with. And since I cook for a southern audience, I seasoned my pork loin with an espresso BBQ rub.
Glad it was a hit!
Finalmente… fai delle ricette che anche un italiano residente in Italia mangerebbe … grazie 🤩
Okay, I subscribed. I watched a few videos and you have the down to Earth Italian familys vibe I grew up with in Detroit.
Thanks for the sub and glad you're liking the videos!
Great Jim gonna try this today!!
Don't know your name, just found this channel and binge watching. Thanks for the effort and clear instructions. You smoke cooking shows of today. On some videos you look over your right shoulder... I assume to your wife. Shout out to her as well.
Hey I'm Jim. Thanks so much for the compliment! I'm just looking at my other camera to make sure it's in focus. I've gotten a bit better about not showing that too much lately. It was more noticeable in my older vids.
So many of your recipes I don't try because they are so close to what we already do. My wife is a Pope - it's a generational thing, but if you don't know the Popes, look up the New Antoinette Pope Cooking School - from roughly the 50s to the 70s they were a premier attraction - a show on WGN TV out of Chicago, a cooking school they ran on Chicago's southside, a classic cook book (we collect them). Anyway, I always see your recipes from this perspective, since she has taught me to be an honorary Italian, learning to cook so similarly to your channel. Anyway, I watched this video and said, Well, I haven't made anything like this before! She was on the road, so I fired up my Dutch oven and made this tonight. Couldn't find the pasta so used rigatoni as you suggested. All I can say is "wow". Needed a little salt and pepper at the end, and I think she would have used more garlic and probably added a good bit of oregano, but that's Italians for you! Loved it. Very hearty, and I'm a huge pork fan. Keep up the great recipes coming!
I'm glad many of my recipes are familiar to you. Many people want to make this food, but have lost the recipes or don't know how to cook. I try to bridge that gap. Really glad this new for you recipe was a hit!
Just found you channel today and loving the videos. Keep up the good work!!!!!!!!!
Thanks very much and welcome to the channel!
Take a " little of this and little of that' make it your own! Like that advice. Create your own creativity, like that. Your a good teacher because all good/great teachers; the good students will surpass the teacher!
Thank you very much!
my man killing it as usual.....!
Thanks so much!
like that hand crush tech.! great tip! thanks : )
Congrats on the recent success. My old man is from Long Island and I remember eating a lot of these recipes when I was a kid visiting my grandparents over the summer. I'll try this recipe this weekend!
And yes, I subscribed.
Thank you! I really try to just make the recipes that people eat in Long Island and the greater New York area. It allows me to talk about something that I really know and love. Anyway, thanks for the sub and I hope you like the other videos.
@@SipandFeast i would let your viewers know that they can find this more Italian specific items at BJ's wholesale as they're based out of Massachusetts. There's no Uncle Giuseppe's near me but a Wegmans and they're full of Italian items too.
So glad I found your channel man!
Thanks for being here and liking the videos!
You make good company for cooking