Wednesday, 1 August 2012

Tomato Sauce with Riblets
Tomato Sauce and Riblets

I make many tomato sauces and they are rarely the same!
That's because as any good economical cook, you try to use what you have on hand and in season. 
It's better for the pocket book and for the the planets sustainability.
When ever I buy side ribs there is a breast bone. I cut this part off and section it off into small pieces. I also use the fleshy end which has no bones and dries out on the BBQ.  It can be cut and used for stews of any type. Today I'll show you how to use it for homemade tomato sauce.  Pork in a ragu gives you a thick richness which I love It's comforting and delish!

1 lb pork riblets or end pieces
2 tbsp vegetable oil
750ml - 1 lt of tomato puree
2tbsp tomato paste
sea salt & pepper to taste
2 tsp dried oregano
4-5 leaves basil, torn
1/2 onion chopped
2 cloves garlic chopped
1/2- 1 cup of water
1/2 cup white or red wine

In a med. sauce pot heat oil, add pork pieces and brown on med. high heat turning to caramelise all sides. When you have turned the meat to the last side to brown add the onions and garlic, stirring. 

When all the liquids begin to evaporate, (you will hear the slight crackling), add the wine.  Stir to distribute.  When the wine reduces almost completely add the tomato sauce, paste, water, seasonings and herbs.  Bring to a boil, continue stirring occasionally. 

Reduce heat to a simmer and let cook stirring occasionally for 1 hr.  If the sauce is too thick add more water.

This can be served over any pasta shape, rice, whole grain or pizza topping.
The uses are endless

Enjoy with love!

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