| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Sauces |
1 |
Batch |
INGREDIENTS
| 3 |
md |
Onions, chopped |
| 36 |
oz |
Tomato Paste |
| 2 |
lb |
Chuck, ground |
| 2 1/2 |
ts |
Oregano |
| 1 |
lb |
Italian Sausage |
| 2 1/2 |
ts |
Rosemary, ground |
| 2 |
lb |
Pork Spare Ribs |
| 4 |
|
Garlic cloved, minced |
| 3 |
tb |
Olive Oil |
|
|
Salt and pepper, to taste |
| 138 |
oz |
Tomato Juice |
| 1 1/2 |
tb |
Sugar |
INSTRUCTIONS
Remove excess fat off ribs. Cut sausage into 2 inch pieces. Add olive oil
to 15 quart kettle. Brown ribs and sausage. Add ground chuck half way
through browning. Add onion and garlic. Reduce heat to simmer. Add tomato
paste and toamto juice. Add oregano, basil, rosemary, pepper and sugar.
Simmer four to five hours until thickened. Add salt to taste. Cool and
remove excess fat from top. Remove spare ribs, debone and return to sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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