Neapolitan Country Style Spareribs
|Salad oil||2 Tablespoon|
|Country style spareribs||4 Pound, cut into pieces|
|Canned tomato puree||16 Ounce (1 Can)|
|Garlic||1 Clove (5 gm), minced/pressed|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄4 Pound, sliced|
|Oregano leaves||1 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Cooked spaghetti||1 Cup (16 tbs)|
Heat oil in a 5 to 6-quart kettle over medium-high heat.
Add ribs and cook until browned on all sides.
Add tomato puree, garlic, parsley, mushrooms, basil, salt, oregano, pepper, sugar, and water.
Bring to a boil; cover, reduce heat, and simmer until meat is fork-tender (1 to 1 1/2 hours).
Arrange meat on a platter; skim and discard fat from sauce.
Pass sauce at the table to spoon over spaghetti.