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This recipe was uploaded by Van-Isl.BC
when i add the tomatoes and tomato sauce, i will fill the containers with cold water to completely clean out the containers and add this water also to the tomato sauce. When the tomato sauce is bubbly, i add all the ground cooked meat, stirring well. After this I stick in all the sprigs of rosemary, sticking them right into the sauce and submerging them and then i also add all the ribs, pushing them into the sauce, covering the ribs with the sauce. Bring to a boil, then lower the cooking to simmer (make sure to stir this sauce when bringing to boil as not to scorch bottom) I let it cook all day, 4-6 hours. You must taste in the meantime and adjust accordingly with salt and pepper. When you have the sauce ready, you want to fish out the sticks from the rosemary, which will no longer have the small leaves left on them. You can slowly and carefully take the ribs out with tongs careful to not rip the bone off the meat as it wll be so tender and fall off the bone tender. Boil the past according to package directions. I take the pasta and mix some sauce into it, to flavour it. I put the pasta on a platter , top with more sauce and then scatter with the ribs, sprinkle with fresh parsley and sprinkle with fresh parmesan.