Ingredients
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5 tbsp Cento Imported Extra Virgin Olive Oil
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3 lb Pork Spare Ribs, cut into sections
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1 lb Sweet Italian Sausage links
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1 lb Beef Braciole, rolled & tied with butcher's twine
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1 lb Meatballs, prepared using your favorite recipe, precooked to golden brown
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1 large White Onion, finely chopped
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2 tbsp Cento Garlic Paste in a Tube
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3 tbsp Cento Double Concentrated Tomato Paste Tube
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2 cans Cento Certified San Marzano Tomatoes, crushed by hand
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2 jars Cento Traditional Passata
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1 cup Water
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Cento Fine Sicilian Sea Salt, to taste
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Cento Ground Black Pepper, to taste
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6-8 Fresh Basil Leaves, plus more for garnish
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2 lbs Anna Rigatoni
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Parmigiano Reggiano, grated
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Fresh Italian Parsley, chopped
Directions
In an 8-quart pot, heat 3 tablespoons oil over medium heat. Season ribs with salt and pepper and brown on all sides, about 3 minutes per side; remove and set aside. Brown sausage and braciole on all sides in the same pot and set aside with the ribs. Add remaining oil and onion and cook until translucent, then stir in garlic paste and tomato paste and cook 2 minutes, until fragrant and the paste turns a deep brick red. Add hand-crushed San Marzano tomatoes, passata and water, scraping up the browned bits from the bottom of the pot. Bring to a boil, then reduce to a low simmer. Return ribs, sausage and braciole to the pot and add basil. Partially cover and simmer 2 hours, stirring occasionally. Add meatballs and simmer 1 additional hour, until meats are tender and gravy has thickened; season to taste with salt and pepper. Meanwhile, cook rigatoni according to package directions, drain and toss with a few ladles of gravy. Arrange meats on a platter, top pasta with more gravy, grated cheese, fresh basil and parsley, and serve family-style. Serves 8u201310.
Cento Sunday Sauce
Prep: 30 min Cook: 180 min Servings: 8-10
A true Italian-American Sunday staple, this slow-simmered gravy is built on Cento Certified San Marzano Tomatoes and Cento Traditional Passata, loaded with ribs, sweet Italian sausage, braciole and meatballs, and served family-style over rigatoni with grated cheese and fresh basil.
Ingredients
- 5 tbsp Cento Imported Extra Virgin Olive Oil
- 3 lb Pork Spare Ribs, cut into sections
- 1 lb Sweet Italian Sausage links
- 1 lb Beef Braciole, rolled & tied with butcher's twine
- 1 lb Meatballs, prepared using your favorite recipe, precooked to golden brown
- 1 large White Onion, finely chopped
- 2 tbsp Cento Garlic Paste in a Tube
- 3 tbsp Cento Double Concentrated Tomato Paste Tube
- 2 cans Cento Certified San Marzano Tomatoes, crushed by hand
- 2 jars Cento Traditional Passata
- 1 cup Water
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 6-8 Fresh Basil Leaves, plus more for garnish
- 2 lbs Anna Rigatoni
- Parmigiano Reggiano, grated
- Fresh Italian Parsley, chopped
Directions
- In an 8-quart pot, heat 3 tablespoons oil over medium heat. Season ribs with salt and pepper and brown on all sides, about 3 minutes per side; remove and set aside. Brown sausage and braciole on all sides in the same pot and set aside with the ribs. Add remaining oil and onion and cook until translucent, then stir in garlic paste and tomato paste and cook 2 minutes, until fragrant and the paste turns a deep brick red. Add hand-crushed San Marzano tomatoes, passata and water, scraping up the browned bits from the bottom of the pot. Bring to a boil, then reduce to a low simmer. Return ribs, sausage and braciole to the pot and add basil. Partially cover and simmer 2 hours, stirring occasionally. Add meatballs and simmer 1 additional hour, until meats are tender and gravy has thickened; season to taste with salt and pepper. Meanwhile, cook rigatoni according to package directions, drain and toss with a few ladles of gravy. Arrange meats on a platter, top pasta with more gravy, grated cheese, fresh basil and parsley, and serve family-style. Serves 8u201310.
