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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In Dutch oven, brown sausage. Remove and drain off fat. | 2. In same pan, brown ribs, half at a time; remove. | 3. Add bacon, onion, and garlic; cook until bacon is crisp and onion is tender. | 4. Return meats to pan. | 5. Add undrained tomatoes, beef broth, olives, and parsley. | 6. Cover and simmer 1 hour or until ribs are tender. Remove meat; keep warm. | 7. Skim off fat; measure sauce. Add water, if necessary, to make 2 1/2 cups liquid; return to pan. | 8. Blend flour with 1/2 cup cold water. Stir into liquid. | 9. Cook and stir until bubbly. | 10. Serve meat over hot cooked noodles. Pass sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork sausage link	8	ounces		923.0595	5.3524	31.070999999999998	85.3433
pork sparerib	2 1/2 - 3	lb	cut	0.0	0.0	0.0	0.0
bacon	3		cut	350.28	1.0752	10.6008	33.3396
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
tomato	16	ounces	canned cut	104.3261	23.1332	5.4431	0.9072
beef broth	10 1/2	ounces	condensed	506.0384	47.9248	51.4969	11.9068
green olive	1/2	cup	pimento-stuffed sliced	-	-	-	-
parsley	2	tablespoons	snipped	2.736	0.4811	0.2257	0.06
purpose flour	1/4	cup		-	-	-	-
noodle	12	ounces	cooked	1194.0806	292.8729	0.5443	0.2041

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