Salse Bologneseitalian, sauces 3 medium onions, chopped 36 oz tomato paste 2 lb chuck, ground 2 1/2 teaspoon oregano 1 lb italian sausage 2 1/2 teaspoon rosemary, ground 2 lb pork spare ribs 4 garlic cloved, minced 3 tablespoon olive oil 1 salt and pepper, to taste 138 oz tomato juice 1 1/2 tablespoon sugar Remove excess fat off ribs. Cut sausage into 2 inch pieces. Add olive oil to 15 quart kettle. Brown ribs and sausage. Add ground chuck half way through browning. Add onion and garlic. Reduce heat to simmer. Add tomato paste and toamto juice. Add oregano, basil, rosemary, pepper and sugar. Simmer four to five hours until thickened. Add salt to taste. Cool and remove excess fat from top. Remove spare ribs, debone and return to sauce. |
