Talk about delicious. A little sweet, very spicy, chunky, and no joke: stand-a-spoon up thick. This is how spaghetti sauce should be. Far from “egg noodles and ketchup” (quote by Henry Hill upon witness relocation, about the sad state of local spaghetti – “Goodfellas”).
This is an adaptation of the Jamaican Pot Roast my Mom made me as a kid. Hers is a delicious and mild recipe that I’ll probably cook properly in a future installment. But this was very much inspired by it, and it turned out flawlessly. The rub isn’t a true Jerk seasoning, but it’s a very tasty twist on it.
I spent a lot of time on the gravy. I kept tasting until it finally tasted “right”, because I had nothing more than a guess in mind when I started. It’s very pleasantly spicy, not a singing peppery hot. It poses the slow, poised heat which ginger yields when you’re not shooting for sweet.
This recipe is incredibly simple to execute. It tastes great, it’s light, fresh, and healthy. It makes for a striking presentation without any fuss.
