Recipe by B A
"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."
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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!!!!
This is an excellent recipe. Well worth taking the time to make it. Hubby was in heaven. Only change that I made was to use canned crushed tomatoes
* 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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