Peel and cut carrots in half. Wash and cut celery in half.Peel onion and leave wholePeel garlic and leave whole
Add olive oil to large pot and once heated, add onion, carrots, celery and garlic and cook for a few minutes.
Add strained tomatoes (3-6 jars or more, depending on pot) and cover. Bring to a boil and let bubble for an hour.
Meanwhile, cut ribs and in a separate pan, add small amount of oil and brown
Once brown, remove from pan and cool
Once sauce is bubbling, add tomato paste and stir. Reduce to a simmer for 2 hours
Remove cooked onion, carrots, celery and garlic from pot. (Optional: You can blend vegetables together and stir back into the sauce. I used to do this to hide the veggies from my kids. It makes for a bit of a sweeter sauce.) Stir in seasoning: basil (paste or fresh), dry oregano and basil.
Add handful of salt
Add in cooled ribs and simmer for 1 more hour
Boil water for pasta and cook as per directions. Serve pasta with sauce and meat
Remove all meat from sauce and freeze remaining sauce! Freeze for up to 6 months for quick and easy weeknight meals.
NOTE: When you want to use sauce, thaw in fridge and heat. Serve with your favourite pasta! (it is not recommended to freeze with meat)