Return the short ribs and their juices to the casserole, cover partially and simmer over low heat, turning the short ribs occasionally, until the meat is very tender and the sauce is thick ...
This is a classic sauce and can be served with so many different dishes, from Sunday lunch to savoury pies and puddings. Heat the oil in a large saucepan over a medium-high heat. Add the shallots ...
I’ve cooked tomato sauce many different ways, and often will forgo a recipe altogether in favor of using the spices ... Give it a try the next time you’re making Sunday sauce. You won’t be sorry.