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Nutrition Facts
Serving Size 1 Large Stockpot 10695g Recipe makes 1 Large Stockpot)
Calories 16027
Calories from Fat 9653		(60%)
Amount Per Serving		%DV
	Total Fat 1072.6g	1650%
	Saturated Fat 384.0g	1919%
	Monounsaturated Fat 470.9g
	Polyunsaturated Fat 112.2g
	Trans Fat 0.0g
Cholesterol 3519mg		1173%
Sodium 36233mg		1509%
Potassium 32858mg		938%
Total Carbohydrate 578.0g		192%
	Dietary Fiber 118.7g	474%
	Sugars 308.1g
Protein 995.1g		1990%
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Debbie's Spaghetti Sauce

Recipe #358521 | 6¾ hours | 45 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Mainely Debbie
Mar 1, 2009

I finally tried to measure as best as I could the ingredients to make my sauce. This recipe makes a lot because I make it for OAMC and freeze in smaller portions. The key to this recipe is to make sure you cook it long and slow and until the spareribs are tender and falling off the bone, about 6 hours. I got this recipe from an old Italian woman aout 30 years ago whose name I don't remember.

1 Large Stockpot (change servings and units)

Ingredients

3 lbs Italian sausage, I use garlic & cheese sausage
5 lbs spareribs, country style with bone
8 (28 ounce) cans crushed tomatoes, I only use Pastene
1 (18 ounce) can tomato paste
1 cup Burgundy wine
10 garlic cloves, minced
1/4 cup dried basil
1 tablespoon fennel seed
2 bay leaves
olive oil

Directions

1
In a large stockpot cover the bottom of the pan with olive oil and heat on medium heat until hot.
2
Add the sausage and brown making sure not to crowd the pan, you will have to do this in batches, remove and set aside as they brown.
3
Next brown the spareribs the same way adding more olive oil as needed and set aside when browned.
4
Add the tomatoe paste to pan and cook stirring constantly so that it does not burn.
5
Add the canned tomatoes, burgandy, basil, fennel seed, bay leafs and garlic to the paste in the stockpot and mix well.
6
Turn heat up to medium high until sauce almost comes to a boil.
7
Turn heat down to low and add the sausages and spareribs to sauce.
8
DO NOT COVER THE PAN.
9
Simmer for about 6 hours until meat falls off the bones of the spareribs and not before.