Sunday Dinner

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Sunday Sugo
Braised Broccolini
Country Bread 
with Roasted Garlic and Parmigiano Reggiano Cheese

Affogato and Amaretti Cookies

Sometimes the anticipation of an experience can overshadow or even diminish its actual occurrence.  The lead up to eating this Sunday Sugo puts the experience of eating it in this form of peril.  The smell of this sauce on the stove all day reaches every corner of the house, causing many a premature stomach grumble.  After eating this sauce plenty of Sundays past, I can assure you that the taste delivers on all of that anticipation.  The pork and sausage bathe all day in the red sauce, each lending the whole pot the full depth of their flavors.  The sauce clings nicely to the rigatoni,  a bite of which can offer a delicious pause while you ponder the "pork or sausage bite conundrum".  Shake on some crushed red pepper flakes, grab a piece of warm, crusty bread and have at it.   

This is the perfect meal to serve to a large gathering of family and friends with bottles of  red wine flowing, though it is equally enjoyed by a small group with leftovers to be had for another weeknight meal.

Printable Recipe

Sunday Sugo
serves 10-12

2 T olive oil
2 lbs Italian sausage
2 lbs country-style spare ribs
4 medium onions, chopped
12 cloves garlic, minced
1-28 ounce can crushed tomatoes
2-28 ounce can whole peeled tomatoes, passed through the large wholes of a food mill
½ cup dry red wine
2 tsp dried oregano
2 ounces (4 tablespoons) tomato paste 
3 T fresh basil, torn
Kosher salt and pepper to taste

Heat oil in Dutch oven over medium-high heat until just smoking. Add sweet sausage and cook until well browned and fat begins to render, about 8 minutes. Using slotted spoon, transfer sausage to a plate. Repeat with pork spare ribs. 

Cook onions in sausage fat over medium heat until well browned, about 6 minutes. Stir in garlic and oregano and cook until fragrant, about 1 minute. Add tomato paste.  Stir in wine and simmer, scraping any browned bits from pan bottom with wooden spoon, until wine is reduced, about 3 minutes. Stir in tomatoes.

Submerge sausage and ribs in sauce. Bring to a slow simmer and cook until meat is tender, 6-8 hours.

When meat is tender, transfer sausage and ribs to a covered plate and set aside until cool enough to handle. Slice sausage into 2 inch pieces and shred ribs, discarding excess fat and bones. Using a wide spoon skim fat off surface, then stir sausages and shredded meat back into sauce. Stir in basil and season with pepper. Serve with Rigatoni. (Leftover gravy can be stored in airtight container in refrigerator for up to 3 days.)

Source: Adapted from Cook's Country


  1. I can almost taste the yummy goodness in the dish .. the spare ribs(my fav) and sausage and that creamy sauce .. delicious! :)

  2. Great Recipe and that look so yummy,


  3. Hey, me back :) Would really like if you could share it with hearth and soul hop in my blog- I am co-hosting the event !


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