|
|
|
|
One time on Usenet, (Glitter Ninja) said:
> Wayne Boatwright > writes:
> >On Thu 05 May 2005 12:39:43p, Nancy Young wrote in rec.food.cooking:
>
> >> 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???
>
> >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! :-)
>
> I am apparently deprived. Want to share more details on how to make
> this sauce of yours? Don't give away any secrets of course, but help a
> chick who hasn't made a meat sauce before. (I do make a mean vegetarian
> spaghetti sauce though.)
I'd like to hear about this method myself, it sounds divine...
--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG
|