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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large stockpot cover the bottom of the pan with olive oil and heat on medium heat until hot. | 2. Add the sausage and brown making sure not to crowd the pan, you will have to do this in batches, remove and set aside as they brown. | 3. Next brown the spareribs the same way adding more olive oil as needed and set aside when browned. | 4. Add the tomatoe paste to pan and cook stirring constantly so that it does not burn. | 5. Add the canned tomatoes, burgandy, basil, fennel seed, bay leafs and garlic to the paste in the stockpot and mix well. | 6. Turn heat up to medium high until sauce almost comes to a boil. | 7. Turn heat down to low and add the sausages and spareribs to sauce. | 8. DO NOT COVER THE PAN. | 9. Simmer for about 6 hours until meat falls off the bones of the spareribs and not before. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian sausage	3	lbs		4708.2944	8.8451	193.91099999999997	426.332
sparerib	5	lb		6278.6809	0.0	350.6541	530.4012
tomato	8	cans	crushed	496.5517	110.1049	25.906999999999996	4.3178
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
burgundy wine	1	cup		-	-	-	-
garlic clove	10		minced	44.7	9.918	1.9080000000000001	0.15
basil	1/4	cup	dried	1.38	0.159	0.18899999999999997	0.0384
fennel seed	1	tablespoon		20.01	3.0328	0.9164	0.8625
bay leaf	2			-	-	-	-
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.