Neapolitan Spaghetti Sauce

This recipe is the one I use for my spaghetti sauce.  Although intended to be used with country-style spareribs, most any meat will do--I prefer pork.


Over medium-high heat, brown ribs in a bit of the oil until browned on all sides, and the extracted liquid is boiled off.

Add the crushed tomato, parsley, mushrooms, basil, salt, oregano, pepper, brown sugar, and stock.  Bring to a boil; cover, and reduce heat to simmer for until meat is fork-tender (1-2 hours).

Near the end of the time the sauce is to be done, chop and lightly brown the onion in the rest of the oil.  Add the garlic and continue to sauté.  Add flour according to how "thick" you want the sauce to be.  More flour = thicker.  Sauté until just lightly golden.  Mix into the nearly done sauce.

If desired, add cream or half-&-half to make the sauce smoother and creamier.

Cook the spaghetti or fettuccini according to their directions.  Serve sauce and ribs over it. 

Add salad, fresh sourdough bread, and a hearty, dry red wine to round out this simple yet tasty meal.