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Ingredientes
- 2Â 1/2 lb Spareribs, separated into ribs, or possibly short ribs, up to 3
- 1/3 c. Extra virgin olive oil, plus extra for tossing
- 2 x Onions, chopped
- 12 x Cloves garlic, smashed
- 1 x Recipe Braciole, recipe follows
- 1 lb Italian sausage, (optional)
- 4 x Peeled plum tomatoes, including the liquid (28-oz cans)
- 1/4 c. Chopped fresh oregano leaves, or possibly 2, crumbled tsp. dry
- 1/4 c. Chopped fresh parsley leaves, or possibly 3, crumbled tsp. dry
- 2 x Bay leaves
- 2 tsp Salt
- 1 tsp Freshly grnd black pepper
- 1 x Recipe Meatballs, recipe follows
- 1 lb Pasta, such as spaghetti, penne, or possibly rigatoni, per 2 c. of sauce
Direcciones
- In a casserole or possibly stockpot, combine the ribs with sufficient cool water to cover by 2 inches. Bring to a boil and simmer for 20 min. Drain. In a 10-qt casserole set over moderate heat, hot the oil and cook the onions and garlic, stirring frequently, for 5 min. Add in the ribs, braciole, and sausage and cook till they're browned, 6 to 8 min. Add in the tomatoes, herbs, and salt and pepper. Bring the mix to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour. Add in the meatballs and cook for 1 to 1 1/2 hrs more. The longer the cooking time, the more concentrated the gravy will be. When the gravy is almost done, cook the pasta according to the package directions, till al dente. Drain. Remove all of the meat from the sauce and put on a platter. Pour some of the sauce into a gravy boat to serve on the side. Add in the pasta to the remaining sauce and toss with a little oil.
- Yield: 10 c.
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