2 tbsp. salad oil
3 to 4 lb. country-style spareribs, cut into serving size pieces
1 (16 oz.) can tomato puree
1 clove garlic, minced or pressed
1/4 c. chopped parsley
1/4 lb. mushrooms, sliced
2 tsp. dry basil
1 tsp. salt
1 tsp. oregano leaves
1/4 tsp. pepper
1/4 tsp. sugar
3/4 c. water
Hot cooked spaghetti

Heat oil in a 5 to 6-quart kettle over medium-high heat. Add ribs and cook until browned on all sides. Add tomato puree, garlic, parsley, mushrooms, basil, salt, oregano, pepper, sugar, and water. Bring to a boil; cover, reduce heat, and simmer until meat is fork-tender, 1 to 1 1/2 hours.

Arrange meat on a platter; skim and discard fat from sauce. Pass sauce at the table to spoon over spaghetti. Makes 6 servings.