|4 tbls olive oil
1 lb Italian sausage
24 - 30 meatballs,
4 bone-in country style pork ribs, or 3 spareribs
5 large garlic cloves
2 small onion, chopped (about 1 1/2 cups)
2 (28oz) cans whole San Marzano tomatoes
3 (28oz) cans whole tomatoes
2 (6oz) can tomato paste
1 quart water
1 tbls sugar
8 - 10 fresh basil leaves, chopped
2 tsp oregano
2 tsp kosher salt
1 tsp black pepper
Prep the tomatoes, ribs, and sausages. In a large
bowl, break up all the whole canned tomatoes very
well by hand. Trim any fat off the pork ribs. Cut
each sausage link into 2 or 3 pieces.
Heat the olive oil in a large stock put, and brown
sausages on all sides and set aside. Brown the pork
ribs and set aside. Have browned meatballs ready,
and at room temperature.
Drain all but 2 - 3 tablespoons of grease from
the pot, and add the onions to the pot. Saute until
soft, being sure to scrap up all the brown bits
on the bottom of the pot. When the onions are almost
done, add the garlic and continue to cook until
the onions are browned.
Add the tomato paste to the onions and cook, stirring
constantly, until the tomato paste darkens slightly.
Now pour in all the tomatoes and water. Bring this
mixture to a low boil. Add the sugar, basil, oregano,
salt, and black pepper. Stir to combine well. Reduce
the heat and simmer this sauce for 30 to 40 minutes.
At this point I process the sauce with an immersion
blender to smooth it out (do not over blend).
Add all the meats back to the pot along with any
juices that have collected. Reduce the heat to a
low simmer, and cook the gravy/sauce for 2 1/ 2
to 3 hours. Be sure to cook it low and slow, as
they say, to keep all the meat tender. Remove the
pork ribs when the meat starts to separate from
the bones. Keep amy meat removed warm in a oven.
Your can leave the meatballs and sausage in the
whole timne to help flavor the sauce.
At serving time, remove the rest of the meat and
cut into serving sized peices. Serve the gravy/sauce
over your favorite cooked pasta, with additional
gravy for the meat and pasta on the side.
half recipe amounts