Ingredients: |
Ingredients: 4 pounds beef short ribs
2 tablespoons olive oil
2 big onions, chopped
2 heads garlic, peeled and chopped
1 tablespoon dry oregano
1 tablespoon dry basil
2 teaspoons dry thyme
2 small cans tomato paste
1 cup full-bodied red wine (like burgundy)
1 6-pound 6-ounce can plum tomatoes (really big can)
4 tablespoons sugar
4 tablespoons beef base/bullion
2 teaspoons Mrs. Dash seasoning
1 quart water
Salt and pepper to taste
1 bunch fresh parsley, chopped, optional
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Directions: |
Directions:Preheat oven to 450 degrees. Cover a pan (that will hold ribs in a single layer) with aluminum foil. Salt and pepper the ribs, put them on the pan and roast until browned, about 15 minutes or so. Meanwhile, in a large Dutch oven or pot, heat the olive oil and sauté the onion until soft. While the onion is sautéing, you can peel and chop the garlic (or use a garlic press). You don’t have to worry about chopping the onion and garlic into small pieces because the sauce is going to be pureed later on. Add the garlic and cook 1-2 minutes. Add the oregano, basil and thyme; stir to distribute herbs. Add tomato paste, stir and cook 2 minutes. Add the wine, and bring to a boil. Add the remaining ingredients, bring to a simmer. Add more water if the sauce is too thick. Cover, reduce heat to very low, so sauce barely bubbles, and cook for 2 hours.
Remove the rib meat. Puree with hand-held blender. (You could do this in batches in a standing blender, but let sauce cool down first.) Take the rib meat off the bones and add it back to the sauce. Taste and adjust seasoning. After the sauce has cooled, freeze in yogurt containers, leaving at least 1-inch at the top for expansion.
See Meaty Spaghetti Sauce I on how to use Hearty Spaghetti Sauce. |
This recipe for Hearty Spaghetti Sauce (to freeze) is from