Ingredients

The following ingredients have 4 Servings
  • 1/4 cup Olive Oil
  • 2 Pounds Country Style Ribs Or Pork Neck Bones
  • 2 Pounds Italian Sausage
  • 1/2 Pound Ground Beef
  • 1/2 Pound Ground Pork
  • 1 Large Yellow Onion, (Chopped)
  • 1 Tablespoon Garlic, (Minced)
  • 2 Large Carrots, (Peeled and Grated)
  • 1 1/2 Cup Red Wine
  • 3 (28 Ounce) Cans Peeled Whole San Marzano Tomatoes (Including Juice)
  • 6 (6 Ounce) Cans Tomato Paste (Preferably Imported From Italy)
  • 8 Cups Water
  • 2 Bay Leaves
  • 1 Tablespoon Dried Oregano
  • 1 Cup Fresh Basil, (Julienned)
  • 2 Tablespoon Fresh Rosemary, (Chopped)
  • 1 1/2 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 1 Recipe Meatballs

Instruction

  • Heat oven to 425 degrees. Line 2 large, rimmed baking sheets with aluminum foil. Brush the foil with olive oil. 
  • Arrange (in a single layer) pork neck bones or country-style ribs on one baking sheet and the Italian sausages on the second baking sheet. Brush the tops of all the meats lightly with olive oil.
  • Cook meats in the preheated oven, until deep golden brown on all sides, turning as needed to cook evenly. Allow approximately 1 hour for the pork necks and ribs and 40 minutes for the sausage. Set cooked meats aside.
  • Meanwhile, in a very large, heavy-bottomed stock pot, brown ground beef and pork, over medium heat, crumbling into small pieces. Remove ground meats to plate and set aside.
  • Drain all but 2 tablespoons of the fat from the pan. Add onions, minced garlic, and carrots and cook over medium heat for 6-8 minutes until they soften and begin to caramelize. 
  • Add the wine to the pot and cook, scrape up any brown bits from the bottom of the pot. Continue to cook until the wine is reduced by half.
  • Add whole tomatoes with their juices, tomato paste, water, bay leaves, oregano, fresh basil, rosemary, salt, and pepper.
  • Add the browned grounded meats, pork necks or country style ribs, and sausages back to the pot. Bring the gravy to a boil then reduce the heat and simmer.
  • Simmer, uncovered for about 3 1/2--4 1/2 hours. If you have the temperature right, you should see a cheerful little bubbling on the surface of the gravy. Moderate the heat to maintain this gentle simmer throughout out cooking time.
  • Stir occasionally so the meats don't stick. If the gravy becomes too thick as it simmers, add water. (If it's simmering gently, you shouldn't need to add any extra water.)
  • While the sauce simmers, make the meatball. After the sauce has cooked for 3 1/2 - 4 1/2 hours and is nice and thick, give it a very good stir, digging down to the bottom of the pot, then add the meatballs. Continue to simmer the gravy without stirring for another 30-40 minutes, or until the meatballs are hot and the flavors marry. Remove bay leaves. You're READY to Serve. Mangia! Mangia!