Sunday Sugo

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"The pork and sausage bathe all day in the red sauce, each lending their full depth of flavors to the sauce."

Prep Time20

Cook Time7

Total Time7 20

Course: Main Course

Cuisine: American, Italian

Keyword: Italian sausage, Pasta, Pork, Red wine, Tomatoes

Servings:

Author: Nicole

2 tablespoons Extra-virgin olive oil
2 pounds Italian sausage links sweet or hot
2 pounds country-style pork spare ribs
4 medium onions chopped
12 cloves garlic minced
1 (28 ounce) can crushed tomatoes
2 (28 ounce) can whole peeled tomatoes, passed through the large wholes of a food mill
½ cup dry red wine
2 teaspoon dried oregano
4 tablespoons (2 ounces) tomato paste
3 tablespoons fresh basil torn
kosher salt and pepper to taste

Heat oil in a Dutch oven over medium-high heat until just smoking. Add the sausage links, and cook until well browned and fat begins to render, about 8 minutes. Using a slotted spoon, transfer the sausage to a plate. Repeat with pork spare ribs.
Cook onions in sausage fat over medium heat until well browned, about 6 minutes. Stir in garlic and oregano and cook until fragrant, about 1 minute. Add tomato paste. Stir in wine and simmer, scraping any browned bits from pan bottom with wooden spoon, until wine is reduced, about 3 minutes. Stir in tomatoes.
Submerge sausage and ribs in sauce. Bring to a slow simmer and cook until meat is tender, 6-8 hours.
When the meat is tender, transfer the sausage and ribs to a covered plate and set them aside until they are cool enough to handle. Slice the sausage into 2-inch pieces and shred the ribs, discarding any excess fat and bones. Using a wide spoon, skim fat of, skim fat off the surface, then stir the sausages and shredded meat back into the in basil and season with pepper. Serve with Rigatoni. (Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days.)