A perfect meal to cook on a Sunday afternoon. The leftovers are awesome, as well.
Two 28 Ounce Cans Of San Marzano Tomatoes With Can Juice (Hand Crushed)
6 Ounces Of Tomato Paste
A Cup Of Red Wine (That You Would Drink)
A Cup Of Diced Spanish Onion
Six Cloves Of Minced Garlic
1/2 Teaspoon Of Crushed Red Pepper Flakes (Approximate)
A Teaspoon Of Dried Oregano
1/2 Teaspoon Of Ground Black Pepper (Approximate)
A Stalk Of Fresh Rosemary
Two Stalks Of Fresh Thyme
Two Stalks Of Fresh Italian Parsley
Two Stalks Of Fresh Basil
A Tablespoon Of Sea Salt (Approximate)
A Tablespoon Of Olive Oil
A Pound Of Country Pork Ribs
A Pound Of Beef Short Ribs
A Pound Of Ground Pork
A Pound Of 80% Ground Beef
Six Slices Of Italian Bread Cubed And Soaked In Water (NOTE: Squeeze The Excess Water Out Before Adding The Bread Cubes To The Meatball Mixture)
1/4 Teaspoon Of Crushed Red Pepper Flakes
1/4 Teaspoon Of Ground Black Pepper
A Teaspoon Of Garlic Powder
Two Teaspoons Of Sea Salt
Two Tablespoons Of Grated Romano Cheese
Two Tablespoons Of Fresh Italian Parsley Chopped
A Tablespoon Of Fresh Basil Chopped
Two Cloves Of Minced Garlic
A Beaten Egg
1/2 Cup Of Cold Water
Season the pork ribs and the beef ribs on both sides with sea salt and black pepper. Add the olive oil, the pork ribs, and the beef ribs to a Dutch oven. Brown the meat thoroughly on medium high heat. When browned on all sides, remove the meat to a plate. Discard the fat in the pot but retain the brown bits that have accumulated on the bottom. Add the onion, garlic, two teaspoons of sea salt, and a pinch of black pepper to the Dutch oven. Cook on medium high heat for three minutes stirring frequently. Add the red wine. Cook the wine for four minutes scraping the bottom of the pot to loosen the brown bits that have accumulated. . Add the tomato paste and cook the mixture for one minute stirring constantly. Add the hand crushed tomatoes with the can juice, oregano, a 1/2 teaspoon of crushed red pepper flakes, and a teaspoon of sea salt. Bring the mixture to a gentle boil. After the mixture begins to slightly boil, reduce the heat to low. Tie the rosemary, thyme, parsley and basil into a bundle with cooking twine and drop this bundle into the pot with the tomatoes. Add the browned meat and any of the juices in the plate to the pot. Simmer this sauce on low heat for 3-4 hours stirring occasionally. After an hour, remove the herb bundle and discard. After an hour, taste the sauce and add more sea salt and/or pepper, if desired. After the sauce has been cooking for two hours, add the meatballs (Note: the meatball recipe follows). Before serving, taste the sauce again and add more sea salt and/or pepper if needed.
To make the meatballs, add all of the ingredients except for the egg into a large mixing bowl. Mix thoroughly with your hands. Beat the egg with a fork in a seperate bowl. Add the egg to the meatball mixture. Mix again to make sure that all of the egg is incorporated into the meatball mix. Rub olive oil on your hands and then form the meatballs (about golf ball size). Put the formed meatballs on a gresed baking sheet and bake at 325 degrees in the oven for one hour. Note: I line the baking sheet with aluminum foil for easy cleaning.
Serve the sauce over rigatoni, penne, spaghetti, or shells. The meat is served on the side on a seperate plate. Serve with grated cheese and crushed red pepper flakes.