Pasta with Meat Sauce




4 tablepoons of olive oil 1 cup of chopped onions ½ cupchopped celery 3 cloves of chopped garlic ½ cup of chopped bell pepper Salt Pepper Oregano Italian Seasoning 28 oz can of diced tomatoes 1 cup of red wine 3 or four pieces of country style pork ribs--bone in Grated parmesan 16 oz of penne regate or rigatoni

Nutritional information

No nutrition information available


12 inch fry pan place 2 tablespoons of olive oil on medium heat Salt and pepper the pork ribs Brown the pork ribs on all sides well Remove from pan and leave remnants Add two table spoons of oil to pan Saute the onion, bell pepper, celery, and garlic until translucent with the remnants Season with oregano and italian seasoning ½ teaspoon of each Add one cup of wine-reduce (about 5 minutes on medium heat Add can of diced tomatoes to the pan and add the pork ribs to the pan and cover Simmer for a minimum of 90 minutes up to 2 hours-meat should fall off the bone Use an 12 quart container and fill with water to cook your pasta-drain Pull the ribs out of the fry pan and place on a plate-separate the meat from the bone Place the drained pasta in the 12 quart-along with the pork meat, and the remainder of cooked tomatoes, etc from the fry pan. Add parmesan cheese to your taste and mix.