Macaroni with Spareribs
|Achiote lard||2 Tablespoon|
|Lean salt pork||3 Ounce, chopped|
|Sweet chili peppers||2 , seeded, chopped|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Lean spareribs||1 Pound, cut into individual ribs|
|Green olives||6 , pitted and chopped|
|Black olives||6 , pitted and chopped|
|Dry red wine||1 Cup (16 tbs)|
|Elbow macaroni||1 Pound, cooked al dente, drained|
|Canned whole bell tomatoes||1 Pound (1 Can)|
|Grated asiago cheese/Parmesan cheese||1⁄2 Cup (8 tbs)|
In a large pot, melt the lard and saute the salt pork and peppers for 5 minutes.
Stir in the tomato sauce, add the spareribs, salt, olives, and red wine, cover and cook over low heat for 1 hour, or until the spareribs are almost tender.
Taste the sauce for seasoning.
Stir in the cooked macaroni and the canned tomatoes; cover, and simmer for 20 minutes.