A great sauce for winter pasta.
Using your knife to "stab" the piece of meat, cram the slits with one of the cloves of garlic and and little of the parsley - set aside.
Using a heavy based pot (I use cast iron) add the oil, butter, onion and garlic and on the lowest heat stir until translucent and lovely and soft. Add more butter & oil if it starts to dry out. Be patient with this!
Add the tins of chopped tomatoes, the remaining parsley and and the meat (the tomatoes should cover the meat almost entirely, if they don't add another one or two tins) and bring it up to a very slow simmer.
Cook it like this with a lid slightly askew on the pot for 2.5 - 3 hours until the meat literally falls apart when you prod it.
Check it every half hour or so to ensure the meat is not sticking to the bottom.
At the 2.5 hour point add salt & pepper and your cup of peas and ensure they are cooked through to your liking (they don't need long) before serving.
Cook up your pasta for the ready and I just use a fork to break up the meat and leave the sauce in the pot and let everyone add it to their pasta.
Sprinkle fresh parsley and parmesan on top if you feel the need!
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
You can freeze this sauce one you have picked the meat apart for about 3 months or so.
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