Slow Cooked Tomato Sauce

You can customize this sauce by adding different meats or poultry. Poultry makes a thinner sauce. Always brown or thoroughly cook your meat before adding it to the sauce.

Serves: 32Hands-on: 25 minutesTotal: 6 hours 25 minutesDifficulty: Easy

Serves: 32


  • 1 Tbsp. olive oil
  • 2½ lbs. pork spare ribs (or any pork meat with bones)
  • 1 lb. Italian sausage (casings removed)
  • 3 Vidalia onions, peeled and diced
  • 1 bulb garlic, peeled and minced
  • 6 lbs. plum tomatoes, chopped
  • 8 cups chicken stock
  • 1 bunch fresh basil, chopped
  • ½ bunch fresh oregano or marjoram, chopped
  • ½ bunch fresh parsley, chopped
  • 2 tsp. kosher salt
  • 1 tsp. ground black pepper


  • Heat the oil to medium-high temperature in a large stockpot. Add the ribs and sausage, and brown for 10 minutes. Add the onions and garlic. Sauté for 5 minutes, then add the tomatoes and stock. Reduce heat to low and simmer for 3 hours, uncovered, stirring occasionally.
  • Add the herbs and spices, and simmer for a minimum of 3 more hours, uncovered and stirring occasionally.
  • Adjust seasonings to taste, and serve or store as desired. Store in sealed containers and refrigerate for up to 5 days or freeze for up to 3 months.