Chef Eddie Tancredi is a world renowned Chef that has competed in over 30 international and national culinary competitions. Chef Tancredi was the 2013 chef of the year through the American Culinary Federation & was a member of the 2012 Culinary Olympic Team.
“This recipe has been passed down from generation to generation. Growing up, either my grandma or mom would have family over every Sunday. They would save all the leftover meats, add onion, garlic, wine, and tomatoes to make a sauce. Well, over the years I have perfected my own recipe to share with my guests at ADEGA in Cleveland, Ohio.” – Chef Eddie Tancredi
INGREDIENTS
- 5 lbs Pork shoulder strips
- 5 lbs Italian sausage, loose
- 5 lbs Oxtails
- Olive oil
- 1.5 Onions, diced
- 3 Garlic cloves, sliced
- 2 oz Dry basil
- 2 oz Dry oregano
- 11 oz Tomato paste
- 1 Bottle red wine
- 4 lbs San Marzino tomatoes
- 1 oz Fresh picked basil
DIRECTIONS
- In a large rondue, sear pork shoulder until golden brown and reserve.
- In same pot, sear oxtail on all sides and reserve.
- Sweat onions until translucent.
- Add 1/2 bottle red wine and reduce until au-sec.
- Add dry herbs and tomato paste.
- Add 1 bottle red wine to cook out paste and reduce until au-sec.
- Add basil, tomatoes, and cook for 20 minutes on low heat and puree. Add the last of the red wine.
- Add pork and beef and simmer for 4 hours or until nice and tender, pork falling off.
- Keep meat in tact, do not use whisk to break it up.
- Sear sausage in large clumps and finish in the oven and reserve.
- When pork and oxtail is tender, mix in Italian sausage and serve.
Chef’s side note: Finish with fresh parmesan cheese and basil and enjoy with the same bottle of wine you cooked with.
Learn more about Chef Eddie Tancredi on his Chef’s Roll profile here.
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