A Pound Of Beef Short Ribs

A One Pound Pork Roast

Two Tablespoons Of Olive Oil

2 Teaspoons Of Sea Salt , Divided

1/4 Teaspoon Of Ground Black Pepper

1/2 Cup Of Dry Red Wine That You Would Drink

1/4 Cup Of Chopped Spanish Onion

Three Minced Garlic Cloves

A Teaspoon Of Crushed Red Pepper Flakes

A Teaspoon Of Dried Oregano

A Teaspoon Of Crushed Fennel Seeds

1/4 Cup Of Tomato Paste

56 Ounces Of San Marzano Tomatoes Hand Crushed

 

Preheat the oven to 275 degrees.

Sprinkle the pork and the beef evenly with a teaspoon of sea salt and the black pepper. Heat the olive oil on high heat in a large oven proof soup pot. Brown the meat on all sides. When browned, add the chopped onion. Cook while stirring for two minutes. Add the red wine. Using a wooden spoon, scrape the bottom of the pot to loosen all of the brown bits that have accumulated. Add the tomato paste. Cook while stirring for two minutes. Add the hand crushed tomatoes, the minced garlic,  a teaspoon of sea salt, the crushed red pepper flakes, the oregano and the fennel. Give the contents a good stir. Cover the top of the pot with aluminum foil and place the pot in the preheated oven.

Cook in the oven for 3 1/2 hours. Remove the meat and wrap it in aluminum foil. Keep the meat warm in the oven set at 170 degrees.

Skim any fat from the meat that has accumulated on top of the sauce. Cook the sauce on the stovetop on low heat for an additional hour or until the sauce has thickened and reduces by half. Taste and add more sea salt and/or crushed red pepper flakes, if desired.

Pull apart the meat (which should be extremely tender) into smaller pieces and spoon some of the sauce on top. Serve the meat with your favorite pasta covered with the sauce. Note: Bucatini works well.