Friday, January 27, 2017

Sunday Sauce and Pasta

I have leftover Italian Country Pork Ribs and wondered what I could do with them. Then I found Sunday Sause. The recipe recommends that you use a cast iron casserole, but you could also use a crockpot kept on low. It takes 5 hours to prepare and I'll break down the ingredients for 8 and 4 servings. Since I'm using leftovers I don't have to do step one. I also won't have bones, so I can cut the meat into chunks right away.

If you don't have Tomato Paste you can substitute with Tomato Sauce. For every tablespoon of Tomato Paste you need boil 2-3 tablespoons of Tomato Sause down to one tablespoon. I know what you are thinking "how can I boil only 2-3 tablespoons?" Unfortunately you'll have to use more.  Pour an 8 oz can of Tomato Sause in a saucepan bring it to a brisk simmer over medium heat; stirring continuously. This should take about 7 minutes and reduce the sauce by two-thirds. You should get 3-4 ozs of Tomato paste from an 8 oz. can. Some people just recommend ketchup, since it's thicker than tomato sauce.

Ingredients for Serving 8.                               Serving 4

2 Tbsp Olive Oil.                                             Same
3 lbs Pork Ribs.                                                1 1/2 lbs
Salt and Pepper.                                                Same
2 Medium Onions.                                           1 Medium Onion
2 Tbsp Tomato Paste.                                       1 Tbsp Tomato Paste
3 Garlic Cloves, Minced.                                 1 or 2 cloves or 1/8 teaspoon garlic powder per clove
1 tablespoon Oregano                                      1/2 tablespoon Oregano
2 28oz cans of crushed tomatoes.                    1 28oz cans of crushed tomatoes
1 Medium Carrot.                                             Same
2 lbs Spaghetti or pasta of your choice.           1 lb pasta


1. Sear meat with olive oil season with salt and pepper until browned, transfer to plate.
2. 1tbsp. oil in a cast iron casserole add onion and stir for 12-15 minutes. Add: Tomato Paste, garlic and oregano; stir for 2 minutes then add the crushed tomatoes and the carrot.
3. You can either add the ribs to the cast iron casserole or put all ingredients in a crockpot. Keep on low heat tell meat is tender and sauce has thickened; about 4 hours.
4. If you had bones transfer the meat to a plate discard bones and carrot. Cut meat into chunks and return to casserole (crockpot). Keep warm.
5. Cook pasta and add to pork (keep 1/2 cup of the pasta water) cook for and additional 2-3 minutes. If the sauce is too thick add pasta water. Stir and serve.

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