1 1/2 pounds pork spareribs
3 tablespoons olive oil
1 large onion — diced
1/2 each green pepper — diced
2 stalks celery — diced
28 ounces whole tomatoes — (1 can whole peeled tomatoes with juice)
28 ounces tomato puree — (1 can tomato puree)
2 tablespoons minced garlic
1 glass red wine
2 tablespoons italian parsley — chopped
2 tablespoons basil — chopped
salt — to taste
pepper — to taste

In a large, heavy pot, heat olive oil. Add meat and brown.

Add celery, green pepper and onion. Cook until tender. Add wine.

Pree whole tomatoes, garlic and parsley in a blender, add to pot.

Simmer 2 hours over medium heat.

Add tomato puree, reduce heat and simmer another hour.

Add basil 15 minutes before serving. Salt and pepper to taste.

Remove meat to a separate serving bowl.