BOB'S RED GOLD SPAGHETTI SAUCE, PRINTED FROM COOKS.COM
3 small country-style pork ribs, bone-in
1 small can tomato paste (I use Contadina)
3 cans condensed tomato soups (I use Campbell's)
1 whole medium onion, 1st layer removed
1/4 cup olive oil
1 tsp. sugar or 1 medium peeled carrot, cut lengthwise
3 bay leaves
1 tbsp Italian seasoning
water from rinsing out soup cans (about 1 cup total)
In a large saucepan, place olive oil, ribs and onion. Brown ribs on medium high heat on both sides, moving onion around so as not to burn. Lower heat to low/simmer. Add paste, soup and water, stirring to blend well. Add Italian seasoning, sugar/carrot and bay leaves, stirring every 10 minutes or so to prevent burning, or whenever it begins to bubble, for 1 hour. Before serving, discard bay leaves and onion, but eat carrot.
Makes about 3 quarts.
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3 small country-style pork ribs, bone-in
1 small can tomato paste (I use Contadina)
3 cans condensed tomato soups (I use Campbell's)
1 whole medium onion, 1st layer removed
1/4 cup olive oil
1 tsp. sugar or 1 medium peeled carrot, cut lengthwise
3 bay leaves
1 tbsp Italian seasoning
water from rinsing out soup cans (about 1 cup total)
In a large saucepan, place olive oil, ribs and onion. Brown ribs on medium high heat on both sides, moving onion around so as not to burn. Lower heat to low/simmer. Add paste, soup and water, stirring to blend well. Add Italian seasoning, sugar/carrot and bay leaves, stirring every 10 minutes or so to prevent burning, or whenever it begins to bubble, for 1 hour. Before serving, discard bay leaves and onion, but eat carrot.
Makes about 3 quarts.
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