Spaghetti Sauce with Ribs
Back
Spaghetti Sauce with Ribs
Open in full-screen mode

Spaghetti Sauce with Ribs

Preparation
25 MIN
Cooking
3 H 45 MIN
Output
4 litres (16 cups), approximately
Freezes

Ingredients

Preparation

  1. In a large saucepan, brown the sausage meat in the oil, crumbling it with a wooden spoon. Set aside in a bowl.
  2. In the same saucepan, soften the onions, carrots, celery, and garlic. Add oil, if needed. Season with salt and pepper. Add the tomato paste and cook for 1 minute over high heat.
  3. Place the sausage back in the saucepan and add the remaining ingredients. Bring to a boil and simmer gently, stirring and scraping the bottom of the pan regularly, for about 3 hours and 30 minutes or until the rib meat falls easily from the bone.
  4. Remove the ribs from the sauce and let cool on a plate. Remove the bones from the ribs and put the meat back in the sauce. Adjust the seasoning. Let cool and freeze.

Note

Slow cooker If you have a slow cooker with a 6-quart (5.6-litre) capacity, you can cook the sauce at low temperature for 8 hours, leaving out the broth. For a smaller slow cooker, about 4-quarts (3.8-litres) cut the recipe by half. The cooking time will be approximately 5 hours and 30 minutes.

Comment

  1. This should be categorized as ultimate. It is amazing, and my favorite slow cooker recipe.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum