special to me, and we're gonna do it together. We call it "Sunday Sauce". It's the sauce

I grew up with. This is a slow-simmered Ragu sauce that most Southern Italians serve for

their Sunday family meal. It wouldn't be Sunday without it.

Everybody has their own version; you can use beef, veal, pork, lamb - you can even do chicken.

The sausage can be combined with all of the meats mentioned; today we're gonna do ribs.

We're gonna start by preheating the, the pot, we're gonna add olive oil, this is already

up to temperature, and from here we're gonna salt and pepper the ribs. It's important to

hit all the sides; be generous. These are big pieces of meat; turn them over, make sure

you do both sides... We're gonna begin browning the, the ribs (they are beautiful - very meaty)

and it's real important, given the choice of bone-in or boneless always choose the bone-in

meat. There's much more flavor, and the flavor's gonna add to the sauce.

Okay, you see how nicely these are browned. It's important to make sure that they're are

browned thoroughly. You see the nice caramelization. We're gonna remove them, and put them aside,

and from here we're gonna do the sausage. Those look beautiful.

Okay we're gonna use my hot and mild sausage today. You can really use whichever one you'd

like; hot, mild, or you could even use the chicken products.

Okay. These are done. We're gonna take them out; nice, nice color, just browned on the

outside - we're gonna finish cooking them in the sauce. We've added a tablespoon of

olive oil and we're gonna saute the onions now. Make sure we salt them. We're gonna add

a few pinches of crushed red chilies; these are optional. We're gonna saute the onions

until they're transparent. It should take three to four minutes. You can see the onions

are translucent now; I'm gonna add the garlic. We want to saute this no more than a minute.

You're gonna smell the perfume of the garlic just like I am right now. It's delicious,

delicious smell. You get that perfume; that's when we know it's right. We're gonna de-glaze

the pan with red wine. What we're gonna do by de-glazing is we're gonna scrape the bottom

of the pan to get any of those nice brown bits from the meat to be integrated in the

sauce. We're gonna reduce the wine by a half; this should take about two minutes.

Okay we're gonna talk about tomatoes now. We can only get really good tomatoes a month

or two of the year, and really, your best bet is to use canned tomatoes, and a good

quality of canned pealed tomatoes. So what we're gonna do is we're going to squeeze them

by hand. Just use your hands, feel the bits, you wanna squeeze them between your fingers

and it probably will do a better job than a wooden spoon.

Okay we're gonna add the crushed tomatoes. We're gonna salt them, we're gonna add a bay

leaf. We're gonna tear some nice fresh basil leaves into the sauce. It gives a nice sweetness.

And then we're gonna add the ribs, just the ribs, back to the pot. These are beautiful.

And now, we're gonna bring this to a boil. Now we're gonna finish the ribs in the oven.

This can be done on the stove-top, but I think with the ribs it helps to use the oven to

braise. Okay we preheated the oven to two twenty-five, and we're gonna place the covered

pot in the oven. The ribs have been braising for an hour. They

smell good! They look good too. Now we're gonna add the sausage. We're gonna cook the

sausage for an additional hour with the lid off because we want the sauce to reduce.

We have fifteen minutes to go before the sauce is finished. We're gonna drop the pasta. First,

we're gonna salt the water. I think we're ready to go. This smells good! Now look at

this: the meat pulls outta the bone. That's what you wanna look for. This is cooked to

perfection. Okay we're gonna add some sauce to this. Pasta's

done. Now, we want to keep this on the heat and integrate the sauce. We want to make sure

that every strand of pasta, every piece of pasta, is coated with sauce. Now I'm gonna

tear basil. I wish you were with me. Here's some pecorino romano. Look at this meat. It's

fork tender. You don't need a knife. That's good. We can eat the pasta first, the

meat second, or we can eat them all together. Your choice. Bon appetito!