Mama's Sunday Pork Gravy

I apologize for being MIA this past week but my family had a lot going on. I also had tonsillitis last week so I didn't do much cooking. I did eat a lot of ice cream and spent too much time on facebook but I am glad to be back cooking and eating more normal food. What better way to come back but to go to a party. I decided to go to Festa Italiana and take this dish with me. I am so excited about this party. Maryann from Finding La Dolce Vita and Marie from Proud Italian Cook are hosting all week. It will be fun to see all the Italian recipes. Click here and here to see the great food everyone is bringing. Stop by and drool!

If you have never made slow cooked Sunday gravy, you have to try this. Your house will smell wonderful and you might even have the neighbors come running over. I switch meats depending on what's in the freezer but chicken, pork or beef can be used. And do me one favor. This is NOT sauce, so make sure you call it gravy!

The best part is the leftovers. Don't microwave them. Drizzle some olive oil in a large frying pan. Heat the pan and then fry the spaghetti until warm and the edges are slightly crisp. Here is my "refried" plate. So good!

I am happy to say that I am going on a retreat this weekend so I'll see everyone next week. I am also a little behind on blog reading but hope to catch up soon. Happy weekend!

Mama's Sunday Pork Gravy

1 to 2 TBS olive oil

3 to 4 lbs country style pork ribs

6 cloves garlic, slivered

1/2 cup red wine

1 can (28 oz) crushed tomatoes

1 can (28 oz) tomato puree

2 tsp onion powder

1 TBS dried basil

1 TBS sugar

pinch of crushed red pepper

salt to taste

In a large Dutch oven, heat olive oil and brown ribs. Remove ribs and add garlic to pan. Cook for a few minutes or until garlic is slightly golden. Add wine to deglaze pan. Add tomatoes, puree, onion powder,basil, sugar and pepper. Place ribs back in pot and cover. Simmer on low for 3 to 4 hours or until meat falls apart. Add salt to taste and serve over pasta.