1 Pound pork spareribs
1 Pound beef short ribs
1 Large yellow onion, finely diced
1 Large carrot, finely diced
2 Celery stalks, finely diced
2 Cloves of garlic, thinly sliced
1 Cup of white wine
1 Cup of chicken or beef broth
1 28oz. can of crushed tomatoes
1 15oz. can of tomato sauce, plain
1 6oz. can of tomato paste
Salt & Pepper
2 T Olive oil
Fresh parsley, chopped
Heat 1 tablespoon of OO in a large heavy pot, until very hot. Season your meat with salt and add to hot oil. Brown the meat in batches until all is golden brown. Remove from pot and set aside.
Add another tablespoon to the pot and add your vegetables and sliced garlic. Cook, stirring often for about 5 minutes. Add salt, pepper and a generous grating of nutmeg. Add wine and cook for about 5 more minutes, letting the alcohol evaporate.
Return the meat to the pot and add crushed tomatoes, tomato sauce and paste and the broth. Bring to a simmer, and then reduce heat to low and cook for about 2 hours. After 2 hours, remove meat. When meat is cooled, separate meat from bone and remove gristle. Return shredded meat to pot and stir. Simmer for another hour, adding additional broth if it gets too thick. Just before serving, add chopped parsley. Enjoy!
Crockpot method: This can also be done in the Crockpot. After all of the initial browning of meat and vegetables; and the addition of sauces and liquids, transfer to your Crockpot. Cook on low for 5 hours.
Fabulous way to sneak veggies to your kids. Especially carrots; unless hidden, my kids won’t eat them. They love this sauce. This is a delicious sauce…really the only one you will ever need!
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