Maria Rosaria Maria Rosaria’s sauce
The sausage sauce or rosticciana sauce or also called pork rib sauce, it’s a very easy preparation but it needs a long cooking.
Also, it’s very convenient because in one time you prepare both the dressing sauce for the pasta and a second course to bring to the table.
I often prepare it for the tourists who attend my cooking classes and it’s very appreciated, mostly by the ones who adore doing the “Scarpetta”.
Sausage and pork ribs recipe
Ingredients
Preparation of the pork sauce.
Sautéèd vegetables: Wash the carrots and the celery and mince them roughly.
Peel and mince the onion.
Pour the oil in a capacious cooking pot, add the minced veggies and the salt.
Let them brown over high heat for 5 – 6 minutes stirring them a couple of times
Add the meat in the cooking pot, let it roast for each side, sprinkle it with red wine and let it evaporate.
In the meanwhile, purée the tomatoes.
If you want to skip this passage, you can use a good ready-to-use tomato purée.
When the wine is evaporated add the tomato purée and stir it well.
Cover the cooking pot using a wooden spoon to leave the lid non completely closed.
Cook it over low heat for at least 3 or 4 hours stirring it from time to time and making sure that the sauce doesn’t become too dense.
You can use the sausages and pork ribs sauce to dress any kind of pasta both dried and fresh.
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If you come on holiday in Italy and stop in Arezzo, join my cooking course: we’ll make a lot of good dishes together.
