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anna belliino ferrara la florentine little gina maurizio labella
Cento Sunday Gravy/Sauce
5 tbsp Bellino Extra Virgin Olive Oil
1 1/2 lb pork spare ribs, cut into two rib sections
1 large onion, finely chopped
4 cans Cento All Purpose Crushed Tomatoes (28 oz)
1 lb sweet Italian sausage, cut into five inch pieces
1 lb meatballs, prepared using your favorite recipe, pre-cooked to golden brown
Salt and Cento Ground Black Pepper, to taste
4 to 5 fresh basil leaves, chopped

In a large pan, heat 2 tbsp. oil over medium heat. Brown ribs on both sides, about 5-6 minutes (approx. 3 minutes per side). Once ribs are browned, remove from pan; set aside. In 8 qt. pot, heat remaining oil over medium heat. Add onion, cook until onion is translucent. Pour tomatoes in pot, if sauce is too thick, add water until desired consistency is reached. Bring sauce to a boil; reduce to a simmer and cover. Meanwhile, in the same pan used to brown the ribs, fry sausage until browned on all sides. Place sausage and meatballs in sauce. Continue cooking sauce; after 1 hour, add spare ribs, salt and pepper, and basil, stir occasionally. Allow to cook for additional 30 minutes. Serve over 2 lbs. of your favorite Anna Pasta.

prep cook servings
20 mins
1h 30m
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