I'm Italian so sauce means only one thing - red sauce. This sauce is great for a Sunday when it can simmer all afternoon while you're being aggravated by the Browns.
Old School Sauce
3 large cans (28 oz.) Hunts tomato sauce
1 large can (28 oz.) Hunts tomato puree
1 small can Hunts tomato paste
1 lb. western or country pork ribs
4-5 cloves mined garlic
1 large diced onion
2-3 tsp. dried oregano
2 tsp. dried basil
2 tsp. salt
1 tsp. black pepper
Olive oil – as needed
In large heavy-bottomed Dutch oven add a few tsp. of olive oil and on med/high heat sear ribs until browned but not cooked inside. Take ribs out of pan and set aside. Sauté onions and garlic - add a bit more oil if needed. When onions are translucent, add rest of ingredients and add ribs back into the pan. Turn heat down to a simmer and 4-5 hours. Stir occasionally and add water if the sauce becomes too thick. When ready to serve, remove rib bones and shred the meat in the sauce. Serve over pasta and enjoy!
Old School Sauce
3 large cans (28 oz.) Hunts tomato sauce
1 large can (28 oz.) Hunts tomato puree
1 small can Hunts tomato paste
1 lb. western or country pork ribs
4-5 cloves mined garlic
1 large diced onion
2-3 tsp. dried oregano
2 tsp. dried basil
2 tsp. salt
1 tsp. black pepper
Olive oil – as needed
In large heavy-bottomed Dutch oven add a few tsp. of olive oil and on med/high heat sear ribs until browned but not cooked inside. Take ribs out of pan and set aside. Sauté onions and garlic - add a bit more oil if needed. When onions are translucent, add rest of ingredients and add ribs back into the pan. Turn heat down to a simmer and 4-5 hours. Stir occasionally and add water if the sauce becomes too thick. When ready to serve, remove rib bones and shred the meat in the sauce. Serve over pasta and enjoy!
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