Sunday Sugo

serves 10-12


2 T olive oil

2 lbs Italian sausage

2 lbs country-style spare ribs

4 medium onions, chopped

12 cloves garlic, minced

1-28 ounce can crushed tomatoes

2-28 ounce can whole peeled tomatoes, passed through the large wholes of a food mill

½ cup dry red wine

2 tsp dried oregano

2 oz (4 tablespoons) tomato paste 

3 T fresh basil, torn

Kosher salt and pepper to taste


Heat oil in Dutch oven over medium-high heat until just smoking. Add sweet sausage and cook until well browned and fat begins to render, about 8 minutes. Using slotted spoon, transfer sausage to a plate. Repeat with pork spare ribs. 


Cook onions in sausage fat over medium heat until well browned, about 6 minutes. Stir in garlic and oregano and cook until fragrant, about 1 minute. Add tomato paste.  Stir in wine and simmer, scraping any browned bits from pan bottom with wooden spoon, until wine is reduced, about 3 minutes. Stir in tomatoes.


Submerge sausage and ribs in sauce. Bring to a slow simmer and cook until meat is tender, 6-8 hours.


When meat is tender, transfer sausage and ribs to a covered plate and set aside until cool enough to handle. Slice sausage into 2 inch pieces and shred ribs, discarding excess fat and bones. Using a wide spoon, skim fat off surface, then stir sausages and shredded meat back into sauce. Stir in basil and season with pepper. Serve with Rigatoni pasta. (Leftover gravy can be stored in airtight container in refrigerator for up to 3 days or frozen for up to three months)


Printed from thegalleygourmet.net