Sicilian Meat Sauce
People have told me this is better than the gravy their Sicilian grandmothers used to make. But don’t tell the old generation that! —Emory Doty, Jasper, Georgia
Ingredients
- 3 tablespoons olive oil, divided
- 3 pounds bone-in country-style pork ribs
- 1 medium onion, chopped
- 3 to 5 garlic cloves, minced
- 2 cans (28 ounces each) crushed or diced tomatoes, drained
- 1 can (14-1/2 ounces) Italian diced tomatoes, drained
- 3 bay leaves
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped capers, drained
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup beef broth
- 1/2 cup dry red wine or additional beef broth
- Hot cooked pasta
- Grated Parmesan cheese, optional
Reviews
For espo10 You can use any type pork cut you want; reg. ribs, pork roast, tenderloin, etc.
I have a question regarding this recipe. Do you have to use "bone-in country style ribs", or can you use regular country ribs w/o the bone? will it make a difference in flavor?
Wow! I can see why this is a contest winning recipe! It's so unique and full of flavor. I will definitely make this again.