Chef John's Sunday Pasta Sauce

Preheat oven to 425 degrees F (220 degrees C).

Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef pork and chicken in pan and turn to coat with olive oil.

Roast in the preheated oven until meat is well browned 20 to 30 minutes.

Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent about 5 minutes. Add garlic; cook and stir until fragrant about 1 minute.

Pour crushed tomatoes 1 1/2 cups water and tomato paste into onion mixture. Add roasted beef pork and chicken to tomato sauce mixture.

Pour remaining 1/2 cup water into the roasting pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese Italian parsley 2 teaspoons salt ground black pepper and red pepper flakes into tomato sauce; bring to a simmer reduce heat to low and simmer gently until sauce reduces and meat is tender about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.