PETTY SPAGHETTI
Legally, I am Italian… so I grew up with many variations of sauce being made on Sundays. As you can imagine, sauce is a very big deal in an Italian family and while you can make a very good vegan sauce (I’m sure), it is in my opinion that the meat is the source of flavor. Over the years, I’ve experimented with pretty much every meat you can imagine but SHORT RIBS ARE THE BEST and make for the most delicious and savory sauce. I won’t bore you with any more details. Here is the recipe.
Ingredients
Short Ribs
2 tablespoons extra-virgin olive oil
3 pounds bone-in beef short ribs
salt & pepper
1-2 red onions onions
6 garlic cloves
1 cup of red wine
Italian Sausage
Hot Italian Sausage (as much as you desire)
2 tablespoons of butter
2 tablespoons extra-virgin olive oil
Couple pinches of dried red pepper flakes
salt & pepper
The Sauce
3 tablespoons tomato paste
1 teaspoon dried oregano
1 28 oz can of whole peeled Italian tomatoes
1 28 oz can of pureed Italian tomatoes
1/4 cup of red wine
2 cups of beef broth
basil, oregano, and parsley
2 pounds spaghetti
How to Like Actually Cook It
Preheat oven to 400° fahrenheit.
Coat your pan with oil, then place your short ribs on top. Drizzle some evoo on top of the meat and season with salt and pepper.
Add the red wine, red onions, and garlic. Roast for 1 hour and 30 minutes.
As they cook, get a skillet (or whatever pan you have) and add the butter and oil… once it gets hot, add some garlic.
Cut up your sausage and add to the pan with the rest. The sausage should cook all the way through.
When the ribs are done, remove from the oven and transfer the mixture to a 6-quart stockpot or dutch oven over medium-low heat (pour in all that juice too, honey!).
Stir in the remaining wine and add the Hot Italian Sausage.
Simmer for 30 minutes. Add tomatoes, tomato paste, tomato sauce, beef broth, basil, oregano, and parsley; stir well. Simmer, stirring occasionally, until sauce reduces, 4 to 6 hours.
Remove rib bones from the sauce. Continue simmering for 1 hour. Season with salt and pepper.
Serve with 1 pound of cooked pasta (I prefer Rigatoni)
