Procedures:
4 tablespoons olive oil 1 lb. pork spare ribs, cut into 2-inch lengths 6
sweet Italian sausages, cut in half lengthwise and casing removed 4 hot
Italian sausages, cut in half lengthwise and casing removed 8 ounces ground
beef 8 ounces ground pork 1 1/2 cups diced onions 5 large cloves garlic,
minced 4 x 28-ounce cans diced tomatoes with sauce 3/4 cup tomato paste 1/2
cup dry red wine 1 cup chopped Italian parsley 1 tablespoon dried oregano 1
1/2 teaspoon freshly ground black pepper Kosher salt to taste 1 teaspoon
dried red pepper flakes 1 1/2 teaspoon sugar Grated zest of 2 lemons
Procedure:
1. In a large, heavy skillet, heat 2 tablespoons of olive oil. Brown the
sausages and ribs in small batches for approximately 10 minutes each.
Transfer to a large casserole or large pot and set aside.
2. Drain all but 3 tablespoons of the fat from the skillet. Add the ground
beef and pork and brown both until lightly browned. Using a slotted spoon,
transfer the ground meat to the casserole.
3. Add the onions and half the garlic to the skillet. Cook over medium heat
for 5 minutes, stirring, and then add to the meat in the casserole.
4. To the casserole, add the tomatoes, tomato paste, wine, 1/2 cup of the
parsley, remaining 2 tablespoons of olive oil, oregano, black pepper, salt,
red pepper and half the lemon zest.
5. Bring casserole dish full of ingredients to a boil then reduce heat and
partially cover. Simmer over low heat for 2 1/2 hours, stirring
occasionally.
6. Add remaining garlic, parsley and lemon zest. Stir will, and cook,
uncovered for 1 hour, sitrring occasionally. Adjust the seasonings and
serve over your favorite pasta.
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