This sauce is amazing!
2 Tbls. oil
3 lbs. boneless country style pork ribs
medium onion, chopped
3-5 garlic cloves, minced
2 cans (28 oz.) crushed tomatoes
6 oz. can Italian tomato paste
3 bay leaves
2 Tbls. fresh chopped parsley
1 Tbls. chopped capers, drained
½ t. dried basil
½ t. dried rosemary
½ t. dried thyme
½ t. crushed red pepper flakes
½ t. salt
½ t. sugar
1 c. beef broth (Kitchen Basics)
½ c. dry red wine
Hot cooked pasta (Pappardelle or other wide pasta)
Parmesan cheese, grated
In a Dutch oven, heat 2 tablespoons oi to med-high heat and brown ribs on all sides. Do in batches and set aside.
Add remaining oil to Dutch oven; saute onion for 2 minutes. Add garlic; cook 1 minute more. Add tomatoes, tomato paste, bay leaves, parsley, capers, basil, rosemary, thyme, red pepper flakes, salt and sugar. Pour in broth and red wine; bring to a light boil.
Transfer to slow cooker. Cover and cook on low for about 6 hours or until ribs are tender. Discard bay leaves.
Remove ribs and shred pork with a fork; discard any fat, bones or grizzle. Return meat to slow cooker and stir.
Serve sauce over pasta and sprinkle with parmesan cheese.
Serves 6.