Tomato sauce

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

cupboy

Assistant Cook
Joined
Sep 28, 2004
Messages
2
The best tomato pasta sauces I've ever had always had meat simmered with it.
I've forgotten what cut of meat.
I've heard that you can use pork chops or pork/beef neck.
What about ox tail, has anyone ever heard of that?

feel free to eemail me direct. cupboy@canada.com

Thanks
Mike
 

mudbug

Chef Extraordinaire
Joined
Sep 9, 2004
Messages
11,166
Location
NoVA, beyond the Beltway
welcome cupboy. You can use any kind of meat in tomato sauce - chicken is good, and a combo of meats is also good. Yep, I've heard of oxtail but never tried it.

happy 'sperimenting!
 

cupboy

Assistant Cook
Joined
Sep 28, 2004
Messages
2
thanks for the reply. yep i'm new here. i like it already. looking forward to improving my cooking skills with all your help.
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,362
Location
Massachusetts
In addition to cooking meatballs, sausages and stew beef in tomato sauce, consider pork neck bones and bracciole. Oxtail or shanks can be used too.
 

auntdot

Head Chef
Joined
Aug 25, 2004
Messages
2,418
Hi cupboy, we usually use a shoulder cut of pork and let it simmer in the sauce.

If you leave it whole, you will have a piece of meat to cut up after the cooking is done.

Or you can cut it in pieces first, and have a meat sauce.

Both are good.

Have found that the loin cuts, as with pork chops, do just not have enough fat to make either the sauce or the meat tasty.

Just my opinion.
 

Latest posts

Top Bottom