This is absolutely the BEST Italian style meat sauce. I served it to my husband over rigatoni, and he proclaimed it the best he’s ever had, better than his Italian Mother’s sauce. He then looked up and said “Did I say that out loud?” 🙂 I didn’t tell him about one little secret ingredient that she would never have approved of – in addition to the canned Marzano tomatoes and Italian spices, I added a jar of store bought Marinara sauce. Don’t tell on me!!
- 1 –32 oz can Cento brand Marzano peeled tomatoes
- 1 – 18 oz jar Marinara sauce (I used Private Selection Heirloom Tomato Marinara)
- 1 package pork loin country style ribs (at least 3 ribs)
- 3 hot Italian sausages
- 1 cup Beef broth
- 1 generous TBL Italian seasoning
- 1 generous TBL salt
- 1 TBL pepper
- In a large pot, combine the canned tomatoes, jar of marinara sauce, broth, talian seasoning, salt and pepper. Place on medium low heat.
- Add the pork ribs and continue to heat until slowly bubbling.
- Allow the sauce to simmer, partially covered on low heat, for about two hours, stirring occasionally. Break the tomatoes up with the back of a wooden spoon while the sauce is simmering.
- Add the italian sausages and continue to simmer for another hour partially covered. Continue to break up the tomatoes until they are pulpy.
- The pork should be falling off the bone at this point. Remove the meat, debone the pork, and cut all the meat into bite size chunks. Place the meat back into the sauce and enjoy!
- Making delicious italian pasta sauce does not have to be difficult. This sauce goes beautifully with big fat pasta shapes, tortellini and gnocchi.
- It is important to use good ingredients. I recommend the Cento brand Marzano peeled tomatoes. It is better to use the whole tomatoes and break them up while they are cooking in order to get the desired consistency. Canned chopped tomatoes and tomato puree do not yield the same consistency and desired flavor.
- When choosing your secret sauce additive (the jar of marinara), check the ingredients label. Don’t buy a sauce with more than 4 grams of sugar, or the sauce will taste too sweet.
- The leftovers can be frozen for future use.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Pasta, main dishes
- Method: stovetop
- Cuisine: Italian
Keywords: pasta sauce, ragu, Italian, Italian gravy, gravy, meat sauce