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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Heat oil in a 5 to 6 quart Dutch oven over medium-high heat. Add ribs and
cook until browned on all sides. Add tomato puree, garlic, parsley,
mushrooms, basil, salt, oregano, pepper, sugar, and water. Bring to a
boil; cover, reduce heat, and simmer until meat is tender, about 1 1/2
hours.
Arrange meat on a platter; skim and discard fat from sauce. Pass sauce at
table to spoon over hot cooked spaghetti.
Ingredients:
2 Tablespoon(s) Vegetable Oil
4 Pound(s) Spareribs, in serving pieces
16 Ounce(s) Tomato Puree
1 Centiliter(s) Garlic, minced
1/4 Cup(s) Chopped Fresh Parsley
1/4 Pound(s) Sliced Mushrooms
2 Teaspoon(s) Basil
1 Teaspoon(s) Salt
1 Teaspoon(s) Oregano
1/4 Teaspoon(s) Pepper
1/4 Teaspoon(s) Sugar
3/4 Cup(s) Water |
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