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  • Place a mesh sieve over a bowl. Add the tomatoes; force through to remove the seeds.

  • In a large pot, heat 3 tbsp. EVOO over medium. Add the ribs; cook until browned, about 8 minutes. Transfer to a plate. Add the onion; cook over medium, 5 minutes. Add garlic; stir 30 seconds. Add the tomatoes; return the ribs to the pot. Bring to a boil, then lower heat and simmer until meat is tender, 1 1/2 hours; remove bones.

  • While the sauce simmers, in a skillet heat the remaining 2 tbsp. EVOO over medium. Working in batches, cook sausage and meatballs until browned, 8 minutes per batch. Add the sausage, meatballs and basil to the sauce. Cover; simmer until the meatballs are tender, 30 minutes. Discard basil. Season with salt, pepper and sugar to taste.

  • Transfer the meat to a platter. Serve with the pasta of your choice and lots of grated Parmesan or pecorino.