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Cuban   -   Macaroni With Spareribs   adapted from The world of Pasta

  • 2 Tablespoons Achiote Oil
  • 2 Medium Sweet Chile Peppers -- chopped
  • 1/2 Cup Tomato Sauce
  • 1 Pound Lean Spareribs -- cut into individual
  • Salt -- to taste
  • 6 Medium Green Olive -- chopped
  • 6 Medium Black Olives -- chopped
  • 1 Cup Dry Red Wine
  • 1 Pound Elbow Macaroni -- cooked
  • 1 Can Plum Tomatoes
  • 1/2 Cup Asiago Cheese -- grated
Directions in a large pot, add oil and saute peppers for 5 minutes, stir in tomato sauce, spareribs, salt, olives and red wine. cover and cook over low heat for 1 hour or until spareribs are almost tender. taste sauce for seasoning. stir in the macaroni and tomatoes. simmer for 20 minutes. serve sprinkle grated cheese.
Serves 6
Time to Make 0:00

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