preparation
In Dutch oven, brown sausages. Remove and drain off fat. In same pan, brown ribs, half at a time; remove. Return meats to pan. Add undrained tomatoes, beef broth, olives and parsley. Cover and simmer 1 hour or until ribs are tender. Remove meats; keep warm. Skim off fat; measure sauce. Add water, if necessary, to make 2 1/2 cups liquid and return to pan. Blend flour with 1/2 cup of cold water; stir into liquid. Cook and stir until bubbly. Serve meat over hot cooked noodles. Pass sauce. Makes 6 servings. |