Sunday, October 18, 2009

Old School Sauce

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!

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