The meat of five mild or hot Italian sausages (675 g / 1 1/2 lb, approximately)

2 tablespoons (30 ml) olive oil

2 onions, sweet or plain, finely chopped

4 carrots, peeled and diced

4 stalks celery, diced

4 cloves garlic, finely chopped

1 can 5 1/2 oz (156 ml) tomato paste

2 cans 28 oz (796 ml) plum tomatoes, crushed by hand

2 cans 24 oz (680 ml) tomato sauce

1 cup (250 ml) beef broth

2 lb (1 kg) baby back ribs, cut into two or three sections

2 teaspoons (10 ml) dried oregano

Salt and pepper

In a large saucepan, brown the sausage meat in the oil, crumbling it with a wooden spoon. Set aside in a bowl.

In the same saucepan, soften the onions, carrots, celery, and garlic. Add oil, if needed. Season with salt and pepper. Add the tomato paste and cook for 1 minute over high heat.

Place the sausage back in the saucepan and add the remaining ingredients. Bring to a boil and simmer gently, stirring and scraping the bottom of the pan regularly, for about 3 hours and 30 minutes or until the rib meat falls easily from the bone.

Remove the ribs from the sauce and let cool on a plate. Remove the bones from the ribs and put the meat back in the sauce. Adjust the seasoning. Let cool and freeze.

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