Celebrity butcher Pat LaFrieda has written an amazing new cookbook named, simply, Meat. F&W’s Sarah DiGregorio gets his three rules for Sunday Sauce.
Use any braising cut of meat. Beef short ribs give the sauce wonderful richness, but spareribs and chuck also work. LaFrieda’s mother wasn’t fussy: She always used whatever was on hand from the family’s butcher shop.
Chopped carrots add sweetness to long-simmered sauces but turn to flavorless mush before the meat is tender. Simmer a whole carrot in the braise instead—it’s easy to remove before serving.