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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Entered for safe-keeping. From Margaret Murray, Lindsey, Ohio, as submitted to BH&G. Ingredients:
8 ounces pork sausage links |
2 1/2-3 lbs meaty pork spareribs, cut in 2-rib pieces |
3 bacon, slices cut up |
1/2 cup onion, chopped |
1 garlic clove, minced |
16 ounces canned tomatoes, cut up |
10 1/2 ounces condensed beef broth |
1/2 cup pimento-stuffed green olives, sliced |
2 tablespoons parsley, snipped |
1/4 cup all-purpose flour |
12 ounces noodles, cooked and still hot |
Directions:
1. In Dutch oven, brown sausage. Remove and drain off fat.
2. In same pan, brown ribs, half at a time; remove.
3. Add bacon, onion, and garlic; cook until bacon is crisp and onion is tender.
4. Return meats to pan.
5. Add undrained tomatoes, beef broth, olives, and parsley.
6. Cover and simmer 1 hour or until ribs are tender. Remove meat; keep warm.
7. Skim off fat; measure sauce. Add water, if necessary, to make 2 1/2 cups liquid; return to pan.
8. Blend flour with 1/2 cup cold water. Stir into liquid.
9. Cook and stir until bubbly.
10. Serve meat over hot cooked noodles. Pass sauce.
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