Catalan Noodles In Sauce - {Tallarines A La Catalana}

Recipe Ingredients

1 lb	454g / 16oz	Egg noodles
1 lb	454g / 16oz	Pork spareribs - cut 2" long pieces
18		Cooked pork sausage
1/2 lb	227g / 8oz	Lean salt pork - cubed
1 lb	454g / 16oz	Onion - chopped fine (large)
3 lbs	1362g / 48oz	Tomatoes - peeled and chopped (medium)
2 lbs	908g / 32oz	Garlic cloves - minced (medium)
15		Toasted almonds - peeled
3 tablespoons	45ml	Pine nuts
		Fresh parsley - several sprigs
11 cups	2607ml	Meat stock or beef bouillon - boiling
3 tablespoons	45ml	Olive oil
		Ground black pepper
		Salt - to taste

Recipe Instructions

Brown spareribs in 3 tablespoons olive oil in a large casserole with cubed salt pork. Add minced garlic and chopped onion. When onion is golden and soft, add peeled, chopped tomatoes. Fry until sauce thickens. Add boiling meat stock or beef bouillon and slices of cooked sausage; let it boil 5 minutes. In a mortar, pound the almonds, pine nuts, and parsley. Add a little liquid from the casserole to dissolve the paste, then pour the paste into the casserole. Mix well, add uncooked noodles, season with black pepper, stir, and boil slowly for 20 minutes or until noodles are done and sauce has thickened. Stir to prevent sticking, particularly toward end of cooking time. If meat stock or bouillon is salty, no more salt may be needed; check seasoning when cooking time is almost completed. Serve in the casserole.

Source:
THE SPANISH COOKBOOK by Barbara Norman - Published by Bantam Books, Inc. (c) 1969

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