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Friday, May 02, 2008 Italian Tomato Sauce By Article @ 3:23 PM :: 163 Views :: Italian, Sauces/Gravy   1 lb. spareribs 1 lb. Italian sausage, cut up about 2 inches long 1 large can tomato puree plus ½ can of water 1 large can crushed tomatoes 1 small can tomato paste 5-6 basil leaves, chopped or 1 T. dried basil 1 t. oregano 3 cloves of crushed garlic or 1 t. garlic powder (not garlic salt) Salt & pepper to taste A pinch of red pepper or cayenne pepper 1 medium onion ¼ c. Romano or Parmesan cheese 1 T. oil 1 T. brown sugar Heat oil in a large deep pot over medium heat. Saute onion; add spareribs and garlic. Sear them about 3-5 minutes. Add the rest of the ingredients. If you are putting in meatballs, do not put them in until the ribs and sausage are almost tender (about 45-60 minutes). Cook another 40 minutes. If it is too thick, add more water. If it is too thin, add more tomato paste. Add more seasoning to your taste. Skim off the grease when it is done. If you do not want to use spareribs, just use the sausage and meatballs. It is worth going to an Italian store to get a good brand of tomatoes and cheese. You can cut the time down one-third, if you make the sauce meatless. If you make a meatless sauce (marinara), sauté fresh peppers, onions and mushrooms instead of the meat.