Instructions: Heat oil in a 5 to 6 quart Dutch oven 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 tender, about 1 1/2 hours.

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

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