Sunday Gravy

Authentic express version (our actual family recipe)

4 or 5 Pork country ribs with bone or Bari Italian sausage
(hot or mild)
1 lg can Tomato puree
1 Small yellow onion
3-4 Cloves garlic
1 tbsp Oregano
2 tbsp Crushed basil
1 tbsp Crushed red pepper (optional)
  Garlic salt & onion salt (to taste)

Dust ribs with garlic salt and onion salt and fry in a small amount of olive oil. Brown the meat and turn to brown all sides.  After turning meat over add quartered onion and sliced garlic. When garlic begins to brown pour in puree and 1 can hot water.  Season all with garlic salt and onion salt, add 1 tbsp. oregano, 2 tbsp crushed basil and ½ tbsp crushed red pepper.  Bring to a boil, then simmer 1 hour uncovered.  Ladle over a high quality macaroni cooked al dente and sprinkle with fresh grated romano cheese.