Tomato Gravy

I have lots of different tomato gravies or "sauces", but this is the one that's best with braciole.

• Ready In: 1 hr 25 mins
• Serves: 8-10

Ingredients

• 1 -2  leftover  pork spareribs
• 1⁄4 cup extra virgin olive oil
• 2  large onions, chopped
• 4  garlic cloves, crushed
• 1  lb italian sweet sausage
• 2 (28 ounce) cans crushed tomatoes
• 2  teaspoons dried oregano
• 2  tablespoons sugar
• 1⁄2 cup parmesan cheese
• 4  tablespoons dried parsley flakes
• 2  bay leaves
• 2  tablespoons dried basil
• 1 (4 ounce) can tomato paste
• 1⁄2 cup red wine (Lambrusco)

Directions

1. In a large dutch oven, saute the onions in the oil until tender. Add the garlic and saute about 30 seconds, stirring often. Take pot off burner so garlic won't cook further. Add in oregano, parsley, bay leaves, basil, and tomato paste. Put the pot back on the burner. Mix ingredients well and stir constantly for about 1-2 minutes. Add tomatoes, sugar, spareribs, Parmesan, and wine. Stir well and take it back off the burner.
2. Poke several holes in each of the Italian sausages. Cook the sausages in microwave until they are halfway done. Take out of microwave and discard grease. Cut each sausage in half. Drop the sausages into the pot of tomato gravy. Stir a little.
3. Put the pot back on the burner. (**Add the braciole if you made them.) Cook slowly with a lid partly on for 1 1/2 hours. Check it often. Stir as needed. You may add a little water if it gets too thick for your taste.
4. (You may also add meatballs if you made them.).