This traditional Sicilian tomato sauce is great with pasta or used in baked dishes like lasagna and baked ziti.
Ingredients:
- 84 ounces San Marzano tomatoes.
- 1 lb spare ribs (on the bone)
- 1 lb beef stew meat (cubed)
- 6 cloves garlic
- 6 oz can tomato paste
- 2 cups water
- 6 fresh basil leaves (chopped)
- 1 1/2 teaspoons sea salt
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon dried oregano
Method:
Brown the spare ribs on medium-high heat for 15 minutes. Remove and set aside. Then brown the stew meat for 6 minutes. Remove and set aside. While the meat is cooking, run the tomatoes through a food processor. How chunky you leave it is up to you. I like mine smooth.
Turn the heat down and cook the garlic for a minute or two. Add tomato paste and cook for 1 minute.
Turn the heat up enough to allow you to deglaze the pan with about half the water. Put the meat back in, and add the rest of the water and the tomatoes.
Bring to a simmer, cover loosely, and let it cook for 3 hours, stirring occasionally.
Remove what’s left of the spare ribs (not much) and serve.
Note: For a truly authentic experience, use veal instead of beef and pork neck bones instead of spare ribs. Also, many traditionalists prefer to remove the garlic after cooking it.
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