"This recipe is a family tradition. It has been handed down from generation to generation but never written down. There are things I'd like to explain before starting: some of the meats I use are interchangeable. The whole idea of a meat gravy is the different combination of meats, not the exact meats themselves. The two basic meats are pork and beef; some like to add veal, but I don't. Many in my family add their own third meat: some use poultry, mine is lamb. Some in our family only use beef and pork but I find it less tasty. Serve the sauce over your favorite pasta with grated cheese; I recommend Locatelli® Pecorino Romano. I also add meatballs and braciole to the sauce; see links below for those recipes." — Bon Appetito
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extra virgin olive oil
1 (2 1/2 pound)
pork shoulder roast
garlic, peeled and lightly cracked into large pieces (divided)
beef oxtails, cut into pieces
8 (28 ounce) cans
Italian-style whole peeled tomatoes
hot Italian sausage, casings removed
sweet Italian sausage, casings removed
3 (6 ounce) cans
salt, or to taste
fresh ground black pepper to taste
crushed red pepper flakes
Burgundy wine or other dry red wine
A message from the Author. I appreciate having this recipe published. Thanks. For the original recipe refer to my recipe box and the original is right next to it. The cooked meat means browned. I also leave the sausage in tact but do puncture it with a fork to allow the fats to go into the sauce wile browning it. I only remove the meat from the casing to mix with meatballs.
I made this recipe exactly as listed but omited the ox tails as I didn't think my Italian family would eat themGreat recipe full of flavour. I made this to go along with brascole and linguine pasta. Came out wonderful .The smell in my kitchen was like I died and went to heaven. Everyone licked their lips and fingers at dinner. Thanks for the great meal!!!!
This is fabulous. It's worth the time to make. True rich flavor!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 151
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