Reviewed: Jul. 4, 2012

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!!!!

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10 users found this review helpful

Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: May 28, 2012

This is fabulous. It's worth the time to make. True rich flavor!!!!

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5 users found this review helpful

Reviewer:

lakelady

Cooking Level: Expert

Reviewed: May 29, 2012

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.

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15 users found this review helpful