SUNDAY GRAVY

2 1/2 to 3 pounds spareribs, separated into ribs, or short ribs
1/3 cup olive oil, plus extra for tossing
2 onions, minced
12 cloves garlic, smashed
1 recipe Braciole (click here for recipe)
1 pound Italian sausage (optional)
4 cans (28-ounces each) peeled plum tomatoes, including the liquid
1/4 cup minced fresh oregano leaves (or 2 teaspoons dried, crumbled)
1/4 cup minced fresh parsley leaves (or 2 teaspoons dried, crumbled)
2 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 recipe Meatballs (click here for recipe)
1 pound pasta, such as spaghetti, penne, or rigatoni, per 2 cups of sauce

In a casserole or stock pot, combine the ribs with enough cold water to cover by 2 inches. Bring to a boil and simmer for 20 minutes. Drain.

In a 10-quart casserole set over moderate heat, warm the oil and cook the onions and garlic, stirring frequently, for 5 minutes. Add the ribs, braciole, and sausage and cook until they're browned, 6 to 8 minutes. Add the tomatoes, herbs, and salt and pepper. Bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour. Add the meatballs and cook for 1 to 1 1/2 hours more. The longer the cooking time, the more concentrated the gravy will be.

When the gravy is almost done, cook the pasta according to the package direction, until al dente. Drain.

Remove all of the meat from the sauce and put on a platter. Pour some of the sauce into a gravy boat to serve on the side. (See note below.) Add the pasta to the remaining sauce and toss with a little oil.

Note: The ingredients can be halved for a smaller yield. However, the sauce freezes well and can be used as a base for Braciole

Makes 10 cups, drained of meat
Source: The Men of the Pacific Street Social Club Cook Italian by Gerard Renny