Pork ribs and sausages in sauce are ideal as a topping for polenta, but they also go perfectly with gnocchi, fresh pasta, and dry pasta because the flavor of this sauce is delicious. No difficulty in making it, but it just requires time, as the meat will need to cook for about 3 hours on low heat. I recommend not piercing the sausages before cooking them to prevent them from drying out, as the side holes will suffice. Another tip is not to have the ribs cut into small pieces, otherwise you might find bone fragments in the sauce, and the meat will certainly come off the bone. However, if you want to make this sauce even tastier, you can add crumbled sausage.
For the process, I made a small video, available on the pages of Facebook Instagram, and Pinterest
If you like pork meat, then don’t miss the next recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 1.8 lbs pork ribs, cut into pieces
- 1.1 lbs sausages
- 1 medium onion
- 2.2 lbs tomato pulp/peeled tomatoes
- 2 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Tall-sided Casserole
How to Prepare Pork Ribs and Sausages in Sauce
To prepare the pork ribs and sausages in sauce, as you already know, organize the workspace with all the pre-measured ingredients.
This way, you’ll have everything at hand, won’t forget anything, and your work will surely be easier and quicker.
Chop the onion finely, let it sauté in the casserole along with the extra virgin olive oil and the pieces of rib.
Once nicely browned, add the tomato pulp or peeled tomatoes, as much water as the jar or bottle holds, salt, and bring to a boil.
Cover with a lid, lower the heat almost to minimum, and let it cook for about an hour and a half, stirring occasionally.
At this point in the preparation, also add the sausages but don’t pierce them to avoid drying them out too much.
The fat they contain will still come out of the cut ends and keep a proper amount inside to keep them soft.
Put the lid on again, and finish cooking by letting it cook for at least another hour, or until the rib meat has become very tender.
Serve your pork ribs and sausages in sauce, certainly on polenta, but also on homemade gnocchi, fettuccine, rigatoni, wherever you like.
Tips, Variations, and Storage
If you want to prepare the sauce the day before, you can do so as it will keep in the fridge for several days.
If you like, you can also freeze it, or even put it in preserves to keep ready for use in your pantry.
Regarding this, to ensure the correct procedure, I refer you to the HOMEMADE PRESERVES
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