Tomato paste-based: most of the usual suspects involved as well, with the odd exception of bay leaves (the recipe I grabbed largely at random called for it). We’re now at the ‘let it simmer for an hour’ stage: I’ll be using it tonight to glaze some boneless chicken thighs I picked up. Have that with some corn and maybe roasted potatoes, and it’ll be a thing.
Still trying to decide what to do with the boneless pork ribs I also grabbed. Slow-cooking them in the sauce will not find favor with my wife, and it’s a little early to start up the grill (I’m not so hot at grilling things anyway). Thoughts?