Anthony Bourdain's Sunday sauce recipe highlights the transformation of low-quality meats into a rich, flavorful tomato-based sauce, featuring oxtails, pork neck bones, and sausage. He emphasizes the importance of properly browning meats and incorporating their juices back into the sauce. Bourdain recommends using a bouquet garni made of fresh herbs to enhance flavor and suggests a technique for preparing pasta that allows it to absorb sauce better. His insights aim to elevate traditional Italian-American cooking into a deeply satisfying culinary experience.
Bourdain advised to ensure even, deep browning on meats, noting to avoid overcrowding the pan and save juices for added flavor in the sauce.
For flavor infusion, Bourdain suggested using a bouquet garni of fresh thyme, rosemary, and basil, emphasizing its importance in enhancing sauces.
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