Rigatoni with Sunday sugo

By Rosa Marinuzzi
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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

  1. Heat the oil in a large heavy pot over medium heat.
  2. Pat the pork dry and put the pieces in the pot.
  3. Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
  4. Brown the beef in the same way
  5. Place the sausages in the pot and brown on all sides.
  6. Add the garlic and cook for about two minutes or until golden.
  7. Remove and discard the garlic.
  8. Stir in the tomato paste and cook for one minute.
  9. Add the tomatoes to the pot.
  10. Add the water; season with a pinch salt and pepper.
  11. Bring to a boil on high then lower  sauce to a simmer for three to four hours stirring very often.

Sunday gravy:

  1. 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!

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