Traditional Slow Gravy
- 2 lbs each:
African meat goat (or the best goat they got at your local butcher shop)
- 2 Slabs baby back ribs
- 6-12 Cloves garlic
- 2 Cans (28 oz each) whole peeled tomatoes (San Marzano, if you can get ‘em)
- 1 Can (8 oz) tomato paste
- About 1-2 cups water/stock as needed
- ¼- ½ Cup fresh basil
- ¼ Cup red cooking wine
- 1 Box of pasta of your choice
- Italian cheese (Fontinella, Romano, Parmesan) of your choice
- ~4-6tbsp each:
Salt & pepper
- Cut ribs into 2-bone pieces.
- Place in large pot (this will be your sauce-cooking vessel) on medium heat to brown each side.
- Season all the meat with dry stuff from above.
- In a separate pan, brown ground pork, beef, and goat on medium heat.
- Take out the ribs out of your sauce pot and deglaze it by pouring wine into it while hot.
- When the pot has been thoroughly deglazed, (the browned bits of rib that were caramelized on the bottom of the pan will loosen and dissolve) add tomatoes, garlic, seasoning, water, basil, and browned ground meat to pot. Simmer on low uncovered for 5-6 hours (or as long as you’ve got) stirring occasionally to prevent burning and keep meat from settling at bottom of pot.
- Make your pasta. Consult box for directions. Don’t overdo it.
- Cover pasta with slow gravy, grate cheese over the top, and Mangia!