Pomì Tomato Sauce has countless uses. It is obtained only from Italian tomatoes and it is easy and fast because it is ready to use. It is perfect to prepare any type of dish: meat, eggs, pasta, creams and creamy soups. Store up to 5 days in the fridge after opening.
Ingredients for 4 to 6 people
|Tomato Sauce 17.63oz||6 cups|
|Beef short ribs||8 to 10 (about 5 lbs.)|
|Chopped toasted pine nuts||½ cup|
|Dry red wine||1 cup|
|Finely chopped carrot||¾ cup|
|Finely chopped celery||¾ cup|
|Finely chopped fresh flat-leaf parsley||2 tbs.|
|Finely chopped garlic||2 tbs.|
|Finely chopped onion||¾ cup|
|Ground cloves||1/8 tsp.|
|Kosher salt||To taste|
|Lemon zest||1 tsp.|
|Olive oil||1/4 cup|
Place a rack in the center of the oven and heat the oven to 325°F.
Generously season the ribs with salt and pepper. In a 7- to 8-quart Dutch oven or heavy-duty pot, heat 2 Tbs. olive oil over medium-high heat. Sear half of the ribs, without crowding them, on the three meaty sides, about 2 minutes per side, then transfer to a glass plate or large bowl. Add 2 Tbs. oil to the pan, and repeat with the remaining ribs.
Add the onion, celery, and carrots and sauté until the vegetables are just tender, stirring constantly about 2 minutes. Add the garlic, cinnamon, nutmeg, and cloves. Cook for another 15 seconds, until the spices are aromatic, add the wine to deglaze, then add Pomì tomato Sauce and bring to a boil. Return the ribs to the pot, place a crinkled piece of parchment on the surface of the ribs and sauce, cover with the lid, and place in the oven for 4 to 4½ hours, until the ribs are tender and just beginning to fall off the bone. Remove the ribs and keep warm. Remove any excess oil from the surface. Bring the sauce to a boil.
In a small bowl, combine the pine nuts, parsley, and lemon zest.
Serve the ribs with some of the sauce, and top with some of the pine nut mixture.