COSTOLE E SALSICCE IN SALSA - RIBS & SAUSAGES IN SAUCE

Imagine meaty pork back ribs and piccante Italian sausage slowly braised in thick, rich tomato sauce... End result is fall-off the bone tender ribs, succulent sausage and an out of this world flavourful sauce.

Sunday's in Italian households are reserved for sauce (sugo or la salsa). From the early morning, the sauce is slowly simmering on the stove until it's time for Sunday lunch. Some of those Sunday's sauces will have an extra treat: pork ribs and sausages slowly braising away inside. The end result is a unique dish sure to fill every square inch of your soul. The exquisite flavourful sauce seeping into your favourite pasta, whether it be rigatoni, spaghetti or penne, is what dreams are made of - well at least for Italians!

COSTOLE E SALSICCE IN SALSA

Prep Time: 30 Minutes

Cook Time: 3 Hours, 15 minutes

Total Time: 3 Hours, 45 Minutes

Servings: 4 Servings

Ingredients:

• 2 jars of passata or cans of pureed/crushed tomatoes

• 4 spicy Italian sausages (or mild if you don't like spicy)

• 1/2 a rack of pork back ribs, cut into 4 pieces

• 3 tablespoons of EVOO (extra virgin olive oil)

• 3 cloves of garlic, crushed with the heel of a knife

• Salt

• Freshly cracked black pepper

• Sprig of fresh basil

• Sprig of fresh oregano

• A whole dry chili pepper (can be omitted if spice is not your game)

Instructions:

1. Pat dry the pork ribs and sausages with a paper towel. Next season the ribs with salt and black pepper on both sides.

(Tip: By patting drying the meat you remove any exterior juices from the outside, which will help develop a nice crust when browning.)

2. In a large stock pot, place the EVOO inside and turn the heat onto high.

3. Once the oil is hot, place the ribs inside the pot, flat down and spaced apart. Brown the ribs on all sides, until golden brown.

4. Once the ribs are golden brown, remove them from the pot, into a plate and set aside.

5. Next, place the sausages inside the pot, spaced apart. Brown the sausages on all sides, until golden brown.

6. Once the sausages are golden brown, remove them from the pot, into the plate with the ribs and set aside.

7. Slightly lower the heat to medium-high, place the garlic cloves into the pot and let get a light golden brown.

8. Next, pour the sauce into the pot, put in the fresh basil, oregano, chili pepper and season with salt and black pepper to taste (always put less as you can always adjust the seasoning later on, by adding more). Stir the sauce and let it come to a boil.

9. Once the sauce begins to boil, place the ribs and sausages inside, stir and cover with a lid. Let cook on medium-high heat for about 15 to 20 minutes.

10. After 15 to 20 minutes, stir the sauce once more, put the lid back on and then lower the heat to low. Let the sauce simmer slowly for 3 hours.

11. After 3 hours, try your sauce or la salsa for seasoning. If it needs more salt to taste, now is the chance to add more and stir well.

12. Turn off the heat, remove the meat from the pot, onto a platter and spoon the sauce over your cooked pasta of choice.

ENJOY!