Copyright by The Old School Housewife
Who doesn't like good old fashion spaghetti sauce? Sometimes my mother didn't make it with meatballs. This is one of her versions of spaghetti sauce with beef cubes and spare ribs. If that isn't comfort food, I don't know what is. The first two pictures show method of cooking. The third picture looks a little messy but if you get all your ingredients together, it makes it easier to cook, you could always clean up after. The last picture is me with an apron that my friend Barbara made me so I don't get too messy. Recipe to follow.
Spaghetti Sauce with Beef and Spare Ribs
4 1/2 lbs. of Country Style Spare Ribs, cut in big chunks
2 lbs. beef cubes; have your butcher cut them in bigger chunks
2 (28oz.) cans of tomato puree
2 (6oz.) tomato paste
1/3 cup grating cheese
1/2 half large onion, chopped
2 large garlic cloves, chopped
Olive oil
Seasons to taste: salt, pepper, Italian Seasoning, crushed red pepper, dry or fresh basil, oregano and about 1/2 tspn. sugar. (If you don't like a certain season or are allergic to it; don't use it. That's the beauty of spaghetti sauce, it's very personal to your own taste).
Brown the onions and garlic in olive oil in your large sauce pot till soft then add the beef cubes and add a little salt and cook on medium heat. Brown the ribs in a frying pan till they are browned with a little salt added. When the beef in the pot is brown add the rest of your ingredients and add the browned ribs last. Add water till the sauce is a little thin. (It's better to start off with it thin and let it cook down, it's much tastier that way and this type of meat needs time to cook and get tender). Stir until the tomato paste is all dissolved and simmer on low heat for at least 2 hours with lid on. This recipe is good for about 3 lbs. of your favorite pasta. When the meat is tender and the pork falls off the bone, then the sauce is done. Enjoy! |
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