1 lb. Italian sausage 1 lb. country ribs (pork) 2 3.5 oz. cans Italian plum tomatoes 2 6 oz. cans tomato paste plus 2 cans water 2-4 cloves garlic 2 tbsps. minced parsley 2 tbsps. dried basil or about 8 fresh basil leaves, minced 1 tbsp. oregano 2 tsps. sugar salt and pepper, to taste 1/4-1/3 cup dry red wine 1/4 cup olive oil
In a large pot, brown the sausage and country ribs in about 1/4 cup oil over medium heat until nicely browned. When brown, remove all but 2-3 tbsps. of the oil and combine all the remaining ingredients into the pot. A blender or food processor very easily chops the tomatoes, garlic, parsley and basil in one operation. Otherwise, the tomatoes should be put through a food mill and the garlic, parsley and basil chopped by hand.
Bring contents of the pot to a boil, reduce heat to low and simmer 1 1/2 to 2 hours until nicely thickened.
Note: A spicier sauce can be made by adding the desired amount of dried red pepper.
This makes enough sauce for 2 pounds of spaghetti and serves 6-8 people.
Grandma won 2nd place with this recipe at Curious Jane's restaurant.