LOCATION: Recipes >> Pasta Sauces >> Bolognese 12
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Bolognese 12
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Salse Bolognese
36 oz tomato paste
2 lb chuck, ground
2 1/2 tsp oregano
1 lb Italian sausage
2 1/2 tsp rosemary, ground
2 lb pork spare ribs
4 garlic cloves, minced
3 Tbsp olive oil
1 salt and pepper, to taste
138 oz tomato juice
1 1/2 Tbsp sugar
3 med onions, chopped
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 tomato 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.
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