- Beef ribs - 8 pieces (short)
- Olive oil - 2 items. spoons
- Salt, pepper - - To taste
- Garlic - 4 Teeth
- Sugar - 1 Art. a spoon
- Average bulb - 1 st. spoon (cut into cubes)
- Wine - 1 Glass (red or white)
- Tomatoes - 800 Grams
- Tomato sauce - 400 Grams
- Salt - 1 teaspoon
- Thyme - 1/4 Teaspoon
- Paste - 450 Grams
- Grated Parmesan cheese - - To taste
- Fresh parsley - - To taste (finely chopped)
Chop the ribs into small pieces (if you did not buy immediately chopped). Sprinkle them with salt and pepper. In the enameled тятatyanka warm the canola oil. Fry the fins to a brownish color. Fry for about 1.5-2 minutes on each side. Remove the fried ribs ... Then, very gently, drain the excess oil into the heat-resistant container. Place the onions and garlic in a scallop, mix well and cook for about a minute. Pour in the tomato sauce (you can use any kind of tomato: crushed, diced, stewed, whole, sauces, etc.). Then add salt, pepper, sugar, ground cumin, and red pepper. Stir all together ... Place the ribs back into the scallop. Cover and place in a preheated oven to 135 ° C. Cook for 3.5-4 hours. When everything is ready, you need to remove the fat. To do this, put the friggin in the refrigerator for several hours or at night, when everything will be very cold ... ... fat is very easy to remove. Then just put it on the stove and warm it up. While the ribs are warmed, cook the pasta as indicated on the package. Put a portion of pasta on a dish and pour sauce from the top of the chickenwort. Place on top of the sauce ribs. Serve on the table and sprinkle with grated Parmesan cheese. And lightly decorate with parsley. Bon Appetit.
Servings: 6