Neapolitan Country Style Spareribs Recipe
Ingredients
| Salad oil | 2 Tablespoon | |
| 3 to 4 pounds country-style spareribs, cut into serving-size pieces | ||
| Tomato puree | 1 Can (10oz) | |
| Garlic | 1 Clove (5gm), pressed | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Mushrooms | 1/4 pound, sliced | |
| Basil | 2 Teaspoon | |
| 1 teaspoon each salt and oregano leaves | ||
| 1/4 teaspoon each pepper and sugar | ||
| Water | 3/4 Cup (16 tbs) | |
| Hot cooked spaghetti | ||
Directions
Heat oil in a 5 to 6-quart kettle over medium-high heat.
Add ribs and cook until browned on all sides.
Add tomato puree, garlic, parsley, mushrooms, basil, salt, oregano, pepper, sugar, and water.
Bring to a boil; cover, reduce heat, and simmer until meat is fork-tender (1 to 1 1/2 hours).
Arrange meat on a platter; skim and discard fat from sauce.
Pass sauce at the table to spoon over spaghetti.
Add ribs and cook until browned on all sides.
Add tomato puree, garlic, parsley, mushrooms, basil, salt, oregano, pepper, sugar, and water.
Bring to a boil; cover, reduce heat, and simmer until meat is fork-tender (1 to 1 1/2 hours).
Arrange meat on a platter; skim and discard fat from sauce.
Pass sauce at the table to spoon over spaghetti.
Chef
