Wednesday, January 16, 2008
Pasta Sauce with Beef Ribs and Cinnamon
Recipe By :Mark Bittman
2 tablespoons olive oil
2 1/2 pounds meaty short ribs of beef
salt and pepper -- to taste
2 cans whole plum tomatoes -- undrained
3 cloves garlic
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Heat olive oil in a heavy Dutch oven or casserole over medium-high heat; a minute later, brown the meat on all sides, seasoning with salt and pepper as it cooks. Add the tomatoes, garlic, cinnamon and cloves, reduce heat to low, and cover, with the lid slightly ajar.
Simmer gently, stirring occasionally, for at least 1 1/2 hours, until the meat falls off the bone; if the sauce begins to get too thick, add a little water and continue to cook.
When the meat is tender and fallen from the bone, remove the bones from the sauce and break the meat up with a spoon. Taste and adjust seasoning.
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Per Serving (excluding unknown items): 260 Calories; 27g Fat (91.3% calories from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 5 1/2 Fat.