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Rigatoni with Sunday sugo
Ingredients
- 2 tablespoons olive oil
- 455 grams pork spareribs
- 455 grams beef stew meat on bone
- 455 grams Italian sausage spicy or mild, based on personal preference
- 6 cloves garlic peeled and left whole
- 1/4 cup tomato paste
- 3 828 milliliter cans crushed tomatoes
- 1 cup water
- Salt and pepper to taste
- Parmesan shaved, for topping
- Pasta
Directions
- Heat the oil in a large heavy pot over medium heat.
- Pat the pork dry and put the pieces in the pot.
- Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
- Brown the beef in the same way
- Place the sausages in the pot and brown on all sides.
- Add the garlic and cook for about two minutes or until golden.
- Remove and discard the garlic.
- Stir in the tomato paste and cook for one minute.
- Add the tomatoes to the pot.
- Add the water; season with a pinch salt and pepper.
- Bring to a boil on high then lower sauce to a simmer for three to four hours stirring very often.
Sunday gravy:
- Use whatever meat you have on hand. Often, our grocery store has a section in the meat department of mark downs. Stuff that’s still good, but needs to be used soon. I’ll throw in a combination of whatever I can find, steaks, beef or pork ribs, stew pieces. No matter the combination, it ends up delicious in the end!
