Aunt Marie's Red Sauce

I come from Italian-American roots. Unfortunately many of our family recipes have died off since my great-grandmother and great-aunt's death close to 20 years ago. Sadly, in my early 20's I had 0 interest in cooking. So now I am left having dreams of various dishes that those ladies made us throughout my childhood. Over the year's, I have perfected my own sauce to mirror my taste buds' remembrance of my late Aunt Marie's Red Sauce. I remember spending days with her as the sauce sat on the stove in low a simmer. We would have a taste of the ruby-red sauce over white sandwich bread for lunch as it was building itself up for a substantial dinner. She used pork in her sauce, and I have deducted that they were country-style spare ribs. Beyond that I have been playing with it ever-since.

Here are the bare-bones of the recipe; give it a try if you'd like. Staying true to my Great Aunt's cooking, I haven's a precise recipe...It evolves and is ever-0changinf each time I make it. Brown pork ribs in olive oil. Set aside. Add 1 chopped onion and some minced garlic and saute until softened. Add 1/2 cup red wine and boil until reduced. Re-add pork, 2 cans crushed tomatoes and bring to boil and then cook over low heat for several hours. Then enjoy.