Carl’s Pasta Sauce
2 med/mild Italian sausages (the ones I get are about
7 in. long)
2 hot Italian
1 slab baby back
ribs, cut into
individual rib pieces
3-28 oz cans tomatoes, crushed, diced or whole
and you can crush them
1-29 oz. can tomato sauce
16 to 18 oz tomato paste
1-10oz. pkgs sliced mushrooms
2 to 6 T olive oil
sugar – add more
to your taste-
4 fresh or 2 dried bay leaves
2 t each salt and pepper or to your taste.
Pre heat oven to 325º
Remove sausages from skins, separate. Add some
oil to a large Dutch oven and brown the sausage. Set aside.
Cut the ribs into individual pieces. Add 2 or 3 tablespoons of
oil to the Dutch oven over med. heat and add the ribs with a little s
& p and brown. As the meat browns, add back the sausage, the
mushrooms and the garlic. Let them blend and the mushrooms
cook down for a few minutes.
Add tomatoes and tomato sauce. Stir well and add
Italian seasoning, some of the sugar and bay leaves. Then add the
paste. Stir to combine and place in the oven for two hours.
After about two hours, check the sauce.Add more
sugar or salt or pepper as you like. If it is thicker than you
like add some water or chicken broth or sauce or if it is too thin,
more paste to thicken it. Return to oven for another hour.
After three hours check the ribs. If the meat has
fallen off the ribs the sauce is ready. If not continue cooking in the
oven until meat is off the rib bones.
When bones are clean remove them and the bay leaves
and the sauce is ready.
I use some the day I make it and freeze the rest in
Food Saver packages with about 3 cups in each package.
Now, once you’ve made it you can adjust it to your
individual taste. Really, I make it a little different each time.