Braised Short Ribs For Tomato Gravy

 

Every once in a while it's just fun to make a long-version of a classic tomato "gravy" (as all my NOLA friends called a red sauce.) Ron prefers his sauce served on Penne Pasta-hopefully with a little sweet sausage added.

I first learned to make it this way in the mid 70's from an old Italian woman visiting the U.S. Patience and lots of love was her advice to me!

Ron remembers many wonderful pasta meals at the back of the grocery store in Mamaroneck, N.Y. where either his mother or grandmother worked on a pot of sauce with short ribs.

I usually roast the short ribs in the oven for a half hour or so before even putting into the sauce. It develops a rich, meaty taste that is lacking in quick sauces.
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Comments

Christo Gonzales said…
the depth you get from the ribs must be fantastic
May 25, 2009 at 5:01 PM
Home At Last said…
It develops a very rich flavor! I also like a Mexican-cut of short ribs in Chiles Colorado!

Did you and your family enjoy a wonderful Memorial Day?
May 25, 2009 at 9:31 PM
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