Maw Maw Dollie’s Sunday Suga Rigatoni

From “With Gratitude, Johnny Carrabba” Makes 10-12 servings 6 tablespoons extra virgin olive oil, divided 2 pounds country-style pork ribs, whole or cut into pieces 2 pounds beef chuck roast, cut into 1½-inch cubes 1 large yellow onion, chopped 12 large garlic cloves, finely chopped 20 basil leaves, chopped, divided use 1 can (28 ounces) crushed tomatoes 1 can (28 ounces) tomato sauce 2 cans (15-ounce) tomato purée 1 gallon water 3 tablespoons kosher salt 1½ teaspoons black pepper 1½ pounds rigatoni pasta

Instructions: In a large skillet, heat 3 tablespoons of the olive oil and sear all sides of the meat, about 5 minutes total. Set aside.

In a large stockpot, heat 3 tablespoons of the olive oil and add the onion and garlic and saute for about 2 minutes. Stir in 10 of the chopped basil leaves. Add the crushed tomatoes, tomato sauce, tomato puree, water, salt, pepper and seared meat and allow to come to a slow boil.

Reduce the heat to medium and allow the mixture to simmer covered for about 3 hours, or until the meat starts falling apart easily. Once the sauce has finished, remove the meat from the sauce to a large bowl. Set aside and keep warm. Cook the rigatoni per package instructions and add it to the meat sauce. Mix well. This is served “family style” – the meat in one bowl and the sauce in another. The bowls are passed, and each person creates his own portion.

Note: If the pot is not big enough to hold a gallon of water, add 2-3 quarts at a

time and allow it to reduce.