Serves: 4
Total Calories: 1,138
1 In a Dutch oven or wide, heavy saucepan, heat the oil over medium heat. Add just enough of the ribs to fit comfortably in the pan. Brown them well on all sides, about 15 minutes. Transfer the ribs to a plate. Sprinkle with salt and pepper. Continue with the remaining ribs. When all are done, spoon off all but 2 tablespoons of the fat.
2 Add the onion, carrot, celery, garlic, and sage, and cook until wilted, about 5 minutes. Stir in the wine and bring to a simmer 1 minute, stirring with a wooden spoon and scraping up and blending in the browned bits at the bottom of the pan.
3 Return the ribs to the pan. Add the tomatoes, and salt and pepper to taste. Cook 1 to 1 1/2 hours, or until the ribs are very tender and the meat is coming away from the bones.
4 Transfer ribs and tomato sauce to a serving plate and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spareribs with Tomato Sauce recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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