On Thu 05 May 2005 12:39:43p, Nancy Young wrote in rec.food.cooking:

> Ron makes pasta sauce say, every other weekend or so. It's not
> that I can't do it, but it's his relaxation. I just leave it to him. He
> pours a glass of Valpolicella, turns on the jazz, whatever, and
> chops away. I am most welcome to hang out and chit chat, but
> hands off the food. I've come to accept that fact of life.
>
> At any rate, I have hinted and come out and stated, I want you
> to throw in a pork chop. He did it a couple of times, I was so
> happy. Really, it takes so little.
>
> Couple of weeks back, he surprised me with a few country
> style ribs to put into the sauce, I cried for happy. Skipped
> around the place like Snoopy. Could not wait!!
>
> Went back downstairs a bit later, he was searing off the
> chops. I stopped in horror, I swear I almost cried. NOOOO
> you don't cook the pork!! I went into a pout.
>
> (laugh) They were horrible. What was he thinking, he knew
> better. So, this weekend, he did it all over again, he said, I
> just put the country style ribs in raw, okay? YAY!!! Thank
> you. Spoiled brat that I am, but damn are those melted ribs
> damned good in the sauce or what???
>
> nancy

Yeppers! When I make my big pot of sauce about once a month, I put in pork
ribs, veal ribs, beef short ribs, and links of hot and sweet Italian
sausages. All go in raw. When we dive into that sauce, we don't even need
the pasta! :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974