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1
In a stew pot over medium-high heat, warm olive oil.
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2
Sear stewing beef until brown on all sides, about 10 minutes.
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3
Remove from pot, set aside in a bowl.
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4
Add spareribs to pot and sear until brown on all sides, about 10 minutes.
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5
Remove ribs and set aside in bowl with stewing beef.
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6
(If your pot is big enough to hold all the meat in a single layer, it may be cooked at the same time.)
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7
Stir onions and garlic into pot.
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8
Reduce heat to low and cook until onions begin to soften, about 5 minutes.
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9
Stir in wine, scraping bottom of the pot clean.
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10
Add tomato paste to pot.
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11
Pour 1/2 cup warm water into tomato paste can to loosen any residual paste and then pour into pot.
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12
Cook to warm the paste through, about 2 minutes.
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13
Add tomatoes along with additional 1 cup warm water.
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14
Stir in basil and oregano.
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15
Cover with lid slightly askew and simmer about 30 minutes.
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16
Return meat to pot, along with any juices that accumulated in bowl.
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17
Cover with lid slightly askew and simmer, stirring frequently, until meat is very tender and tomatoes are cooked, about 2 hours.
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18
Warm water may be added to sauce, in 1/2-cup portions, if sauce becomes too thick.
