Carmella's Red Rib Stew | Costole Di Maiale Con Patate
Simple to make, yet this tangy Red Rib Stew tastes like you slaved in the kitchen all day! In 1903, my great grandmother Carmella, brought this savory Italian recipe and countless others with her from Italy to Canada. Carmella shared her hospitality with all who came to her doorstep.
1/3 cups of extra virgin olive oil (cover bottom of pot)
6 large cloves of garlic, sliced
1 large (680 ml) and 1 medium can (398 ml)of tomato sauce
2 cups chicken broth
1 1/2 cups water
6 to 8 red potatoes quartered
1 1/2 tsp salt
In a large soup pot heat up your olive oil, add sliced garlic, saute garlic 3 minutes, soft not brown.
Brown your cut up ribs slowly and evenly on all sides in the garlic and oil
Salt and pepper the ribs while browning
Add chicken broth and water, bring to simmering
Add tomato sauce and salt.
Cover and slow simmer for 1 1/2 hours or until ribs are very tender.
Half an hour or so before serving, add peeled and quartered potatoes
Simmer until potatoes are cooked through, but not mushy
30 min Cook Time: 90 min Serves: 6
Live Long and Mangia!
Garlic lowers cholesterol levels and blood sugar which helps prevent heart attack and stroke. When crushed, raw cloves releases allicin, which has been shown to be a more potent antibiotic than penicillin and tetracycline.
Extra virgin olive oil is derived from the first pressing of the olives and has the most delicate flavor and many antioxidant benefits.