“Large batch (2 – 3 dinners)”
READY IN:
1hr 50mins
SERVES:
24
YIELD:
2-3 batches
UNITS:
US

Ingredients Nutrition

  • 14 cup olive oil
  • 2 large carrots, finely diced
  • 2 -3 stalks celery, finely diced
  • 2 large onions, finely chopped
  • 4 -5 garlic cloves, finely minced
  • 2 lbs ground meat (all beef or combo of beef, pork, veal)
  • 2 (6 ounce) cans tomato paste
  • 1 cup red wine
  • 4 (28 ounce) cans whole tomatoes, cut up (or 1 large can from Warehouse Club)
  • 1 (1 lb) package pork neck bones (optional) or 1 (1 lb) package spareribs (optional)
  • to taste basil, parsley, oregano (or dried ( use smaller quantity than with fresh herbs)
  • to taste salt, pepper, red pepper flakes

Directions

  1. Sauté vegetables (carrot, celery, onion) with some salt in oil to soften. Add garlic and sauté 30 seconds.
  2. Add ground meat breaking up and crumbling as it browns.
  3. Add tomato paste and cook until paste turns dark red.
  4. Add wine and reduce until almost gone.
  5. Add tomatoes (optional, put through a food mill / sieve before adding).
  6. Add neck bones, if using.
  7. Add herbs and red pepper flakes.
  8. Cook about 1 ½ hours. Adjust seasoning to taste. Better the next day.

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