Nonna's Pasta Sauce
A Calabrian classic, this is the sauce my Nonna would have on the boil every Sunday without fail. It’s incredibly easy to put together, and then takes some time to cook. A good one to put on in the morning or day before eating.
2 x 600ml bottles of passata, tinned tomatoes or crushed tomato tins.
2 lamb shanks (or any meat on the bone)
100ml or “a good splash” of olive oil
4 large cloves of garlic
1 bunch of flat leaf parsley
2 tablespoons of oregano
4 bay leaves
What you need to do
Finely chop the garlic, onion and parsley. Warm the olive oil in a large sauce pot and add them them in. This base of the sauce is called a sofrito. Cook the sofrito over low heat for two minutes, or until the mix is fragrant but hasn’t started to brown.
Add the meat while the pot is hot, and brown it all over.
Once the meat is brown, add the bottles of passata. When they’re empty, fill them up with water and give them a good shake. Add the water back into the pot.
Add oregano, bay leaves and salt.
Let the sauce come to a boil, then turn it down to a low heat. Leave it for at least three hours, more if you have time.
After three hours, the meat should be falling off the bone. Traditionally Italians take the meat out, and serve it separately with the the meal. If I’m feeling like a bad Italian I like to take it out, pull it apart, and put the meat back in the sauce.