Recipes / Sicilian Sunday Gravy

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Sicilian Sunday Gravy



  • 7 cups Furmano's Whole Peeled Tomatoes
  • 1 1/2 pound Country-Style Pork Spareribs
  • 3 tablespoons Olive Oil
  • 1 each Small Onion, Chopped
  • 1 1/2 teaspoons Garlic, Minced
  • 1 teaspoon Dried Basil
  • 1 tablespoon Dried Greek Oregano
  • 1 cup Red Wine
  • 1 tablespoon Fennel Seed, Ground
  • As Needed Salt
  1. Using your hands, crush Furmano's Whole Tomatoes in a large bowl.
  2. In large pot or Dutch oven, brown spareribs in 2 tablespoons oil over medium-high heat; remove and set aside.
  3. Add remaining tablespoon oil and onions to the pot; saute onions until golden and translucent.
  4. Add garlic; cook another 2 minutes. (Do not let garlic burn!)
  5. Add all remaining ingredients, including spareribs.
  6. Bring to boil; reduce heat; simmer for three hours or until the spareribs are fork-tender.
  7. If ribs have bones, remove ribs from pot and cut meat from bones, then put the meat back into the sauce.
  8. If ribs are boneless, remove ribs from pot and separate meat into shredded, bit-sized pieces, then put meat back into the sauce.
  9. Cook sauce until all surface liquid is gone.