INGREDIENTS

INSTRUCTIONS

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    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.    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.    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.    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.    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.    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.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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