- beef ribs - 8 pieces
- olive oil - 2 items. spoons
- Salt and pepper - - To taste
- sugar - 1 st. a spoon
- garlic - 4 teeth
- bulb - 1 piece
- red or white wine - 1 glass
- bank (600 g) of tomatoes - 1 piece
- pot (400 g) of tomato sauce - 1 piece
- salt - 1 teaspoon
- red pepper flakes - 1/4 teaspoons
- Ground thyme - 1/4 Teaspoon
- pasta Fettuchini - 450 Grams
1. Preheat the oven to 135 degrees. Grind the garlic. Cut the onion into cubes. Grate the cheese, chop the parsley. Heat the olive oil in a large saucepan over medium heat. Sprinkle the ribs with salt and pepper. Fry in oil about 1 1/2 or 2 minutes on each side. Remove from heat and lay on a dish. 2. Drain the oil. Add the garlic and onions to the pan. Stir and cook for 1-2 minutes. Then add the tomatoes, tomato sauce, wine, salt, red pepper, thyme. Mix to homogeneity. Using tongs, put the ribs back into the pan, immersing them as much as possible into the sauce. Cover and place in the oven. Stew from 3 1/2 to 4 hours. Ribs should be gentle. Finished ribs let cool, then tightly closed and put in the refrigerator. Let the saucepan cool down with a sauce, then place in the refrigerator for several hours or overnight. 3. Before serving, heat the ribs in a frying pan. Boil the pasta according to the instructions on the package. 4. Lay the pasta on a large dish, pour tomato sauce over the top and lay out the ribs. Sprinkle a little Parmesan cheese on top, as well as finely chopped parsley.
Servings: 6