Tomato Sauce with Sausage and Spareribs, Roman-Style
In true Roman spirit, this is a sauce that doesn’t really need exact quantities, just smile, imagine you’re in Rome and “go for it”. It’s more fun that way! Your kitchen will be filled with the most enticing aroma while this sauce is simmering, and when tossed with pasta, it’s a guaranteed winner. Hearty with sausage and spareribs, everyone tucks in with gusto, even children.
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3
tablespoons extra-virgin olive oil, divided
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8
ounces fresh Italian pork sausage, casing removed
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1
pound beef or pork spareribs, ask butcher to chop into 2-inch sections
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1/2
cup diced carrot
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1/2
cup diced celery
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1/2
cup chopped yellow onion
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water as needed
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3
tablespoons chopped garlic
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1
cup dry Italian red wine, divided
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1
28-ounce can crushed Italian plum tomatoes
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1
28-ounce can whole Italian plum tomatoes with juice, chopped
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3
tablespoons fresh oregano or 1 1/2 tablespoon dried
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5
tablespoons fresh basil or 2 tablespoons dried
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2
whole bay leaves
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2
whole chili peppers to taste
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salt and freshly ground black pepper to taste
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20
ounces fresh fettucine OR 1 pound penne or rigatoni
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grated Parmigiano-Reggiano or Pecorino Romano for topping
2. In the same casserole or pot, continue by adding 1 tablespoon oil and sauté the carrot and celery over low heat for 3 minutes, then add the onion and sauté until barely translucent, 3 minutes. During this time, add a few tablespoons of water if needed to prevent burning. When almost dry, add the browned meat, ribs and garlic, and sauté until the garlic is fragrant, then deglaze with 3/4 cup red wine. Bring to a boil, reduce to a simmer for a
few minutes.
3. Add the tomatoes, herbs and chili peppers and simmer for about 2 hours over low heat, uncovered, stirring occasionally until thickened. Pour in the reserved 1/4 cup red wine and continue to simmer until thickened. When finished the meat is very tender and the sauce is thick and fragrant. Season to taste, remove the bay leaves and chili peppers. Serve sauce tossed with pasta and top with grated cheese. Or cool, store covered in the refrigerator up to 5 days or freeze up to a few weeks.
