Italian ribs and pesto sauce for pasta
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Minced onions |
| 1 | large | Garlic clove minced |
| 5 | eaches | Anise seeds |
| ½ | teaspoon | Rosemary crushed |
| 1 | each | 3-inch piece celery |
| 1½ | teaspoon | Sugar |
| 2 | teaspoons | Crushed basil |
| pinch | Of oregano | |
| 2 | cans | (29-oz each) tomato sauce |
| 1 | can | (8-oz) tomato paste |
| 1½ | cup | (12-oz) water |
| 1 | each | 3-lb slab ribs **** |
Directions
**** Cut ribs lengthwise or horizontally, then vertically, in equal rib-width pieces. In a large, heavy kettle/dutch oven, brown the ribs well. Pour off fat and set ribs aside. Using a bit of the rib fat, saute onions and garlic in another skillet until golden and limp.
Don't let them burn. Put ribs in large kettle with onions, garlic, anise seeds, rosemary, celery, sugar, basil, oregano, tomato sauce, tomato paste and water. Simmer together, partially covered, until sauce begins to thicken and mounds. Stir more often as it gets thicker, this will take about 2½ hours. When sauce is desired consistency, very thick, and the ribs very, very tender, remove celery and pour sauce over pasta.
Submitted By FRED TOWNER On 10-20-94