À la Sandy

The most important thing I can tell you about this recipe is…Just Do It!

I know everyone has their favorite Bolognese recipe, this is mine…not to be confused with my second favorite, Bolognese Ragù I make for my Lasagna Béchamel/Bolognese. My Godmother, Evelyn used to make this every couple of weeks.  I used to stand next to the stove on a step-ladder to help her….And whenever I could, I’d help MYSELF to a spoonful, or dip a piece of bread in to scoop it up!

The pork spareribs and sausages give this sauce the MOST wonderful flavor.  Give yourself a few hours to cook it — the longer the better!  Whatever you do, DON’T keep dipping in to eat it all afternoon, though you’ll be tempted!  Otherwise you’ll have no appetite when you finally sit down to dinner…Trust me — been there, done that!

I tell you, you’ll die when you taste this sauce!

Bolognese

1 lb. boneless Country style spare ribs
1 package (usually 5-6) hot Italian sausages
1/2 cup Extra virgin Olive oil

2 28-ounce cans Crushed tomatoes – San Marzano whenever possible
2 6-ounce cans tomato paste
3 cups dry Red wine
1 large brown onion, chopped
4 cloves garlic, minced
1 tablespoon oregano leaves
1 teaspoon red chili flakes
1 bay leaf
Kosher salt and fresh ground pepper, to taste
1 tablespoon sugar
Water – you’ll have to judge

Meatballs

1 lb. lean ground beef
1/2 pound ground pork
1/2 onion, chopped
2 cloves garlic, minced
3 tablespoons Extra Virgin Olive oil
1 teaspoon crushed oregano leaves
1/2 cup bread crumbs
2 eggs, slightly beaten
1/2 cup tomato sauce (I usually use a ladle-full of the Bolognese I’m cooking)
1/4 teaspoon red pepper flakes
a pinch of nutmeg
Kosher salt and fresh ground pepper, to taste

.

In a large stockpot, pour about 1/4 cup Olive oil and add the Country style spare ribs.  Brown well on all sides.  Remove to a platter to rest.  Then add the sausages and brown them well on all sides.  Remove them to rest with the ribs.  Add the rest of the Olive oil and add the chopped onions and garlic and saute until golden brown.

Add the wine to deglaze, scraping the brown bits from the bottom of the pot.  Add the 2 cans of crushed tomatoes, the tomato paste, remaining wine and all the seasonings and stir.

Return the spare ribs and sausages to the pot and add 1 cup of water and bring the sauce just to a boil, then turn the heat to LOW, cover the pot and let it cook for at least 2 1/2 hours.  Check on the sauce periodically and give it a stir.

Prepare the meatballs

In a deep skillet, lightly saute the onions and garlic.  Remove from heat and pour into a steel bowl and let it cool. Add the ground beef and ground pork, and the rest of the ingredients and mix well.  Form into approximately 3-inch balls.  Return to the same skillet the onions were sauteed in and brown well on all sides – in batches, so you don’t crowd the pan.  When they’re browned, remove from the heat and let them rest.

Back to the sauce

After the sauce has cooked, reach in with some long tongs and remove the ribs to a bowl and let them cool slightly.  Transfer them to a cutting board and with two forks, gently shred the meat. This will be VERY easy, because the ribs should be falling apart after cooking for 2 1/2 hours.

(Note: If you aren’t able to find boneless Country spare ribs and are using ribs with the bone in them, remove and discard.)

Return all of the shredded pork to the pot, along with the browned meatballs and continue to cook for another 30-45 minutes or so – prepare the pasta.

I use either Fettuccine, Tagliatelle or Pappardelle for this dish – It’s a hearty sauce and should be served with a hearty noodle!

I also like to sprinkle chopped Italian parsley (instead of basil) on this sauce with a little parmesan cheese.  I hope you love this as much as we do here at Chez Carlson!  Cheers!