Aspen Ridge Natural Beef

Spaghetti with Sunday Gravy



Olive oil
  • 4 country style pork ribs
  • 1 pound Italian sausage links
For meatballs:
  • 1 pound Aspen Ridge® ground beef
  • 2 eggs, slightly beaten
  • 2 Tablespoons fresh Italian parsley, chopped
  • 1/4 cup grated Romano cheese
  • 1/2 cup bread crumbs
  • 4 cloves of garlic, minced
  • Freshly ground black pepper
For gravy:
  • 4 cloves garlic, minced
  • 1 small can tomato paste
  • 2 large cans crushed tomatoes
  • Freshly ground black pepper
  • Salt to taste
  • 1 teaspoon sugar
  • A few pinches of Romano cheese
  • 1/4 cup fresh Italian parsley, chopped
  • 1 Tablespoon dried basil
  • 1 small can tomato sauce
  • 1 small can water

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Nutrition Profile

Calories: 1,341.9 Total Fat: 96.3g, Cholesterol: 445.0mg, Sodium: 1,3121mg, Potassium: 1,889.8mg, Total Carbohydrate: 29.6g, Protein: 86.7g


  1. In a dutch oven, brown Italian sausage and pork ribs in a bit of olive oil. Pierce the sausage casings while first side is browning. Remove and set aside.
  2. Make meatballs by mixing all ingredients. Scoop out tablespoons of mixture and form into balls. Brown in oil left in dutch oven, adding more if needed. Remove when browned but not cooked through.
  3. Add garlic to dutch oven and sauté till fragrant, but not browned. Add tomato paste and cook for a few minutes. Add the rest of the gravy ingredients and bring to a simmer. Add meats.
  4. Simmer for about 3 hours with the lid of pot slightly askew. Stir frequently to prevent the bottom from scorching.
  5. Serve over spaghetti.

Learn how we use a natural process to produce natural beef.