Spaghetti Sauce of Three Meats

This is a proper Sunday gravy in the Italian-American tradition. Beef, pork, and chicken all go into the pot, browning first to build a deep, meaty fond before the tomatoes and paste take over. Each meat contributes something different: beef brings richness, pork adds sweetness, and chicken lends a lighter body to the sauce.

The meat pieces simmer in the sauce for 1 ½ to 2 hours, then get pulled out, sliced, and served alongside the pasta. That long, slow cook extracts every bit of flavor into the tomato base while keeping the meat tender enough to slice.

Italian meatballs get heated and added at the end for even more variety. Between the three braised meats and the meatballs, this is a sauce that feeds a crowd with something for everyone.

A squeeze of lemon juice at the end brightens the whole pot and cuts through the richness.

Chef Tips

• Brown the meats in batches so they actually sear instead of steam. Crowding the pot gives you gray, boiled-tasting meat.
• Use Italian-style canned tomatoes (San Marzano or similar) for a sweeter, less acidic sauce.
• Simmer on the lowest possible heat. A hard boil breaks down the meat too fast and makes the sauce taste harsh.
• This freezes beautifully. Make a double batch and freeze half in portions for quick weeknight dinners.

Variations

• Sausage version: Replace the pork pieces with sweet or hot Italian sausage links for a spicier sauce.
• Slow cooker: Brown the meats on the stovetop, then transfer everything to a slow cooker on low for 6-8 hours.