- 1/4 cup olive oil, divided
- 1 pound pork ribs, chopped
- 6 (3.5 ounce) links Italian sausages
- 1 large white onion, finely chopped
- 1 1/2 teaspoons salt, divided
- 4 cloves garlic, minced
- 1/4 cup red wine, divided
- 2 tablespoons tomato paste
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 1 cup water
- 2 (28 ounce) cans whole peeled tomatoes in juice
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- white sugar (optional)
- 1/4 cup chopped fresh basil
- Heat 2 tablespoons oil in a pot and cook pork ribs until browned, about 5 minutes. Transfer to a plate. Cook sausages until browned, about 5 minutes. Transfer to the same plate as the ribs.
- Drain off some of the excess fat. Reduce heat to medium-low and pour in remaining olive oil. Add onion and 1/2 teaspoon salt; cook and stir until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute; make sure not to burn. Pour in 1/2 of the red wine and scrape up any browned bits off the bottom of the pan.
- Add tomato paste, oregano, and red pepper flakes. Stir until paste starts to darken, about 2 minutes. Stir in remaining red wine and water.
- Add tomatoes and their juices, crushing by hand as you add them to the pot. Season with basil, remaining salt, and pepper. Bring to a boil; reduce heat to a low simmer. Taste and add sugar if sauce is too acidic.
- Return ribs to the pot. Simmer, partially covered, adding more liquid if needed, for at least 2 hours. Add sausages back to the pot for the last 45 minutes of cooking. Add fresh basil during the last 15 minutes of cooking. Discard bones before serving.
07/28/2019
recipepes.com
grandma's sunday sauce, recipe
PT15M
PT1H
5
455 calories
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