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Sicilian Meat Sauce

People have told me this is better than the gravy their Sicilian grandmothers used to make. But don’t tell the old generation that! —Emory Doty, Jasper, Georgia
  • Total Time
    Prep: 30 min. Cook: 6 hours
  • Makes
    12 servings


  • 3 tablespoons olive oil, divided
  • 3 pounds bone-in country-style pork ribs
  • 1 medium onion, chopped
  • 3 to 5 garlic cloves, minced
  • 2 cans (28 ounces each) crushed or diced tomatoes, drained
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained
  • 3 bay leaves
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped capers, drained
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 cup beef broth
  • 1/2 cup dry red wine or additional beef broth
  • Hot cooked pasta
  • Grated Parmesan cheese, optional


  • In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Brown pork ribs in batches; transfer to a 6-qt. slow cooker.
  • Add remaining oil to Dutch oven; saute onion for 2 minutes. Add garlic; cook 1 minute more. Add next 11 ingredients. Pour in broth and red wine; bring to a light boil. Transfer to slow cooker. Cook, covered, until pork is tender, about 6 hours.
  • Discard bay leaves. Remove meat from slow cooker; shred or pull apart, discarding bones. Return meat to sauce. Serve over pasta; if desired, sprinkle with Parmesan cheese.

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