Sunday gravy

Yield: 1 servings

Measure Ingredient
2½ pounds Spareribs; separated into
\N \N ; ribs, or short
\N \N ; ribs, up to 3
⅓ cup Olive oil; plus extra for
\N \N ; tossing
2 \N Onions; minced
12 \N Cloves garlic; smashed
1 \N Recipe Braciole; recipe follows
1 pounds Italian sausage; (optional)
4 \N Peeled plum tomatoes; including the
\N \N ; liquid (28-ounce
\N \N ; cans)
¼ cup Minced fresh oregano leaves; or 2; crumbled
\N \N ; teaspoons dried
¼ cup Minced fresh parsley leaves; or 3; crumbled
\N \N ; teaspoons dried
2 \N Bay leaves
2 teaspoons Salt
1 teaspoon Freshly ground black pepper
1 \N Recipe Meatballs; recipe follows
1 pounds Pasta; such as spaghetti,
\N \N ; penne, or rigatoni,
\N \N ; per 2 cups of sauce

In a casserole or stockpot, combine the ribs with enough cold water to cover by 2 inches. Bring to a boil and simmer for 20 minutes. Drain. In a 10-quart casserole set over moderate heat, warm the oil and cook the onions and garlic, stirring frequently, for 5 minutes. Add the ribs, braciole, and sausage and cook until they're browned, 6 to 8 minutes. Add the tomatoes, herbs, and salt and pepper. Bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour. Add the meatballs and cook for 1 to 1½ hours more. The longer the cooking time, the more concentrated the gravy will be. When the gravy is almost done, cook the pasta according to the package directions, until al dente. Drain. Remove all of the meat from the sauce and put on a platter. Pour some of the sauce into a gravy boat to serve on the side. Add the pasta to the remaining sauce and toss with a little oil.

Yield: 10 cups

Converted by MC_Buster.

Per serving: 6048 Calories (kcal); 388g Total Fat; (58% calories from fat); 248g Protein; 374g Carbohydrate; 894mg Cholesterol; 8162mg Sodium Food Exchanges: 23 Grain(Starch); 26 Lean Meat; 5 ½ Vegetable; 0 Fruit; 61 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9400 Converted by MM_Buster v2.0n.

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