A hearty meat sauce recipe from Donatella Arpaia.
Recipe courtesy of Donatella Arpaia
|6 tablespoons extra-virgin olive oil||1 cup red wine|
|5 pieces pork ribs||one 32oz and one 24oz can of crushed tomatoes (preferably San Marzano)|
|Salt and freshly ground black pepper||2-3 garlic cloves garlic cloves|
|5 (5-inch) pieces sweet Italian sausage||fresh basil|
|5 meatballs, optional (see Mom's Meatball Recipe )|
In a heavy-bottomed 8-quart Dutch oven, heat the olive oil over medium heat until just smoking.
Generously season each piece of meat with salt and pepper. Brown all sides of each rib; remove and set aside. Repeat browning process with the sausages.
When all the meat has been browned and removed from the pot, add in the crushed garlic and saute until lightly golden; deglaze with red wine. Add the tomatoes, salt, pepper and 4 torn basil leaves and bring to a boil.
Return ribs and sausage to the pot. Bring mixture to a boil, then lower heat to a high simmer. Cover with the lid and simmer for 45 minutes. A few minutes before serving, add more freshly torn basil. Remove meats to a serving platter and keep warm. Serve sauce with orrecchiete pasta as a separate course.
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