Lunch: Yia Yia's Neapolitan Sauce

Ingredients

1/4 cup olive oil
1 rack baby back ribs, separated (about 2 pounds)
1 large Spanish onion, diced
1 tablespoon kosher salt
6 cloves garlic, sliced
1 bottle dry white wine
Two 28-ounce cans San Marzano tomatoes, chopped
3 tablespoons fresh oregano leaves
1 tablespoon crushed red pepper flakes, optional
1 fresh bay leaf
One 2-to 3-inch Parmesan rind

Instructions

Heat the oil in a large Dutch oven over medium heat. Add the ribs and brown evenly, about 4 minutes. Add the onions, sprinkle with salt and cook until translucent, 2 minutes. Add the garlic and cook until everything is soft but not browned, about 3 minutes. Add the white wine, stirring to deglaze the pan. Add the tomatoes along with the oregano, red pepper flakes if using, bay leaf and Parmesan rind. Bring the sauce to a simmer, reduce the heat to its lowest possible setting and continue to cook until reduced by about a third, for up to 8 hours. Taste for seasoning and add more salt if necessary. Remove the bay leaf. If not using right away, let the sauce cool, and then cover and refrigerate for up to 1 week or freeze for up to 2 months. Tip: This sauce freezes well, so you can make big batches, portion it into smaller containers and freeze it for when you need it.

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