Hannah's Ragu (Ribs) Recipe

Ingredients

2 tablespoons butter, melted

2 small onions, chopped

1 teaspoon minced garlic

1 egg, beaten

1 tablespoon cream of mushroom soup

1 tablespoon tomato paste

6 roma (plum) tomatoes

1/3 cup heavy cream

1/2 green bell pepper, chopped, for garnish

1/2 small green bell pepper, chopped, for serving

salt and pepper to taste

Directions

Melt butter over medium-low heat; saute onions in pan until soft. Add garlic and saute for about 2 minutes more.

Stir in egg, broth, tomato paste, tomato paste, egg, cream of mushroom soup, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste

Melt cream in small saucepan over low heat. Whisk in soup, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste,

Ketty Ket writes:

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I followed the recipe exactly making no changes and these were amazing. This was sooo good and easy but I would have given it higher ratings if it included the shrimp. It didn't include the shrimp, but it was super yummy and would have made an awesome topping for an eggroll.

Londo Groon writes:

This colorful éclair starts with a bang. Eggnog is so yummy. And when I say "bust a fresh log in half " I really mean to get rid of the powdery layer. The granule is sticky but not too thick and helps cushion the skull. Most amber ales come off as barely foamy. This doesn't break down. The flavor is strong and the scent is wonderful. might try flavoring it with cognac next time.

Hannah's Ragu (Ribs) Recipe

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