Shelly's Recipe

RAGUSA STYLE MEAT SAUCE

Category: Sauces - Miscellaneous

1/4 cup extra-virgin olive oil
1 1/2 cups chopped onions
2 (35 oz) cans whole Italian tomatoes, broken up, with juices
1 tbsp sugar, or to taste
1/2 tsp crushed fennel seeds
1 pinch ground nutmeg, allspice and ground cloves
1 1/2 to 2 lbs small meaty pork riblets, or spare ribs that your butcher has cut crosswise into strips
Salt and freshly ground black pepper
Special equipment: immersion blender

In a Dutch oven or large saucepan heat 1/2 the olive oil over medium-high heat and add the onions. Cook, stirring frequently with a wooden spoon until soft and lightly caramelized, about 6 minutes. Add the tomatoes, sugar, fennel, nutmeg, allspice and cloves Bring the sauce to a boil. Reduce heat to a simmer and cook until sauce has thickened slightly, about 20 minutes. Using a hand-held immersion blender, puree the sauce until smooth.

Heat the remaining oil in a skillet and add the pork ribs. Season the ribs lightly on all sides with salt and pepper, turning occasionally, until well browned on all sides. Add the browned ribs to the tomato sauce and simmer until sauce is thick and flavorful and the ribs are very tender, 2 to 3 hours, adding water as necessary to keep the sauce from getting too thick and burning. Serve over pasta or Ravioli.