INGREDIENTS

INSTRUCTIONS

In a casserole or stockpot, combine the ribs with enough cold water to
cover by 2 inches. Bring to a boil and simmer for 20 minutes. Drain. In a
10-quart casserole set over moderate heat, warm the oil and cook the onions
and garlic, stirring frequently, for 5 minutes. Add the ribs, braciole, and
sausage and cook until they're browned, 6 to 8 minutes. Add the tomatoes,
herbs, and salt and pepper. Bring the mixture to a boil. Reduce the heat to
low and simmer, stirring occasionally, for 1 hour. Add the meatballs and
cook for 1 to 1 1/2 hours more. The longer the cooking time, the more
concentrated the gravy will be. When the gravy is almost done, cook the
pasta according to the package directions, until al dente. Drain. Remove
all of the meat from the sauce and put on a platter. Pour some of the sauce
into a gravy boat to serve on the side. Add the pasta to the remaining
sauce and toss with a little oil.
Yield: 10 cups
Converted by MC_Buster.
Per serving: 6048 Calories (kcal); 388g Total Fat; (58% calories from fat);
248g Protein; 374g Carbohydrate; 894mg Cholesterol; 8162mg Sodium Food
Exchanges: 23 Grain(Starch); 26 Lean Meat; 5 1/2 Vegetable; 0 Fruit;
61    Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9400
Converted by MM_Buster v2.0n.

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