Ingredients About ½ cup olive oil 3 lbs sweet or hot Italian sausage (or mixture), sliced into 3-inch pieces 2 lbs your favorite meatballs (about 24 formed meatballs*) 3 lbs country-style pork ribs,** preferably on the bone 2 lbs pork neck bones (though any beef or pork bones will do) 2 medium Spanish onions, finely chopped 8 garlic cloves, minced 1 12-oz can tomato paste 5 28-oz cans whole peeled tomatoes (preferably San Marzano) with juices, crushed by hand until no whole tomatoes remain 3 bay leaves Hefty pinch sugar Salt to taste (about 2 to 3 tsp) Instructions Coat cooking surface of large heavy-bottomed stockpot (at least 12 qts — we're talking about a huge pot) with olive oil, place over medium- low heat, and brown all meats on all sides, working one at a time in this order: sausage, and remove; meatballs, and remove; ribs, and remove; then pork bones, leaving these in the pot. (Add more olive oil as needed.) Add onions to pork bones and slowly brown, stirring occasionally, about 3 to 5 minutes. Add garlic and lightly brown, stirring occasionally, 3 to 5 minutes. Add tomato paste and stir to coat onions and pork bones. Slowly cook until paste begins to thicken and turn deep reddish brown, about 5 minutes. Add tomatoes, bay leaves, and sugar. Stir well, making sure you get down to the bottom, and bring to a low boil. Lower heat and simmer uncovered until sauce begins to thicken. After an hour, add ribs; two hours, add sausage; three hours, add meatballs. Continue to simmer until a layer of oil forms on top, about another hour. Season to taste with salt.
IngredientsAbout cup olive oil 3 lbs sweet or hot Italian
sausage (or mixture), sliced into 3-inch pieces 2 lbs your favorite
meatballs (about 24 formed meatballs*) 3 lbs country-style pork
ribs,** preferably on the bone 2 lbs pork neck bones (though any
beef or pork bones will do) 2 medium Spanish onions, finely chopped
8 garlic cloves, minced 1 12-oz can tomato paste 5 28-oz cans whole
peeled tomatoes (preferably San Marzano) with juices, crushed by
hand until no whole tomatoes remain 3 bay leaves Hefty pinch sugar
Salt to taste (about 2 to 3 tsp) InstructionsCoat cooking surface
of large heavy-bottomed stockpot (at least 12 qts we're talking
about a huge pot) with olive oil, place over medium-low heat, and
brown all meats on all sides, working one at a time in this order:
sausage, and remove; meatballs, and remove; ribs, and remove; then
pork bones, leaving these in the pot. (Add more olive oil as
needed.) Add onions to pork bones and slowly brown, stirring
occasionally, about 3 to 5 minutes. Add garlic and lightly brown,
stirring occasionally, 3 to 5 minutes. Add tomato paste and stir to
coat onions and pork bones. Slowly cook until paste begins to
thicken and turn deep reddish brown, about 5 minutes. Add tomatoes,
bay leaves, and sugar. Stir well, making sure you get down to the
bottom, and bring to a low boil. Lower heat and simmer uncovered
until sauce begins to thicken. After an hour, add ribs; two hours,
add sausage; three hours, add meatballs. Continue to simmer until a
layer of oil forms on top, about another hour. Season to taste with
salt. Use a slotted spoon to transfer meat to serving platter.
Ladle sauce over your favorite pasta. Yield: 16 cups sauce and meat
for 8 to 10 people.
