Yields 6 servings/Time 3 hours

Sugo is a traditional Italian sauce made with late-season tomatoes, olive oil, and garlic. This recipe adds wine, stock, whole milk, and butter for a delicious sauce that can only be described as luscious. Pork stew meat is a low and slow cut that you’ll brown on the stovetop first and braise in the sauce for several hours creating a dish that pairs perfectly with your favorite pasta. Keep in the fridge for up to 10 days or freeze as a gift to your future self.

You will need:

2 lbs pork stew meat (can sub in any other stew meat or grind)
2 cups canned tomatoes (whole or chopped)
6 cloves garlic, chopped
1 red onion, small diced
2 cups red wine
2 cups whole milk
1 cup stock
2 teaspoon dried oregano 
2 teaspoon dried thyme 
½ cup butter
½ cup grated parmesan (or other hard cheese like Grana Padano, Pecorino)
1 tablespoon cooking oil
Salt and pepper

  • Preheat oven to 275
  • Salt stew meat all over. In a large dutch oven heat cooking oil over medium high heat
  • Cook stew meat in batches, about 8-10 minutes, until evenly browned and set aside
  • Cook garlic and onions in remaining oil/fat, about 3 minutes, stir in dried herbs
  • Add red wine, stirring to scrape up any bits stuck to the bottom. Add tomatoes, and browned stew meat, bring to a simmer. Add milk and stock, bring to a boil
  • Reduce to a simmer, cover and braise in the oven 2 ½ hours, until meat is fork-tender
  • Remove from the oven and stir in butter. Once butter is incorporated, stir in grated cheese
  • Season with salt and pepper. Goes great over any kind of pasta