recipe of the month

Bolognese sauce

Bolognese sauce is a thicker, meatier sauce served with pasta. My version is made with baby back ribs. Enjoy!


1 rack baby back ribs, silver skin removed

Unsalted butter

Canola or vegetable oil

2/3 cup shredded carrots

2/3 cup chopped celery

1/2 cup chopped onion

Worcestershire sauce

Tomato juice

1 cup Madeira or Marsala wine ( or if not available any red wine)

2 cans diced tomatoes

1 tablespoon dried basil

1 tablespoon dried parsley

Fusilli, rotini or another hearty pasta


  • Add 3 tablespoons butter and 1 tablespoon oil to the pot
  • Add onion and saute until translucent
  • Add carrots and onions and cook for about 3 minutes
  • Cut ribs into sections of 2 or 3 and add rub with salt and pepper
  • Add ribs to the pot and brown
  • Add 2 cups of tomato juice and 1 tablespoon Worcestershire sauce and simmer for 1.5-2 hours or until meat falls off the bone
  • Drain ribs into strainer and pull meat off the bone and shred or cut, whichever you prefer. Discard bones.
  • Add meat back to pot with leftover celery and carrot mixture in strainer
  • Add 2 cans of diced tomatoes, the basil, wine, parsley, 1 tablespoon Worcestershire and 2 tablespoons butter. Simmer for 2 hours.
  • Prepare pasta. Serve sauce over pasta or toss with pasta. Finish with Parmigiano Reggiano.