Submitted by: Tammy Reese Farm and Dairy Staff
Ingredients:
- 1/4 cup olive oil
- 2 pounds country style ribs
- 2 pounds Italian sausage
- 1 large yellow onion, chopped
- 1 tablespoon garlic, minced
- 2 large carrots, peeled and grated
- 1 1/2 cups red wine
- 3 (28-ounce) cans peeled whole San Marzano tomatoes including juice
- 6 (6-ounce) cans tomato paste
- 8 cups water
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 cup fresh basil, julienned
- 2 tablespoons fresh rosemary, chopped
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 lb. of ground beef
- 1 lb. of ground pork
- 1 package of Seven Seas Italian Dressing Seasoning
- 1 egg
- 1 cup of Italian Breadcrumbs
- 1 cup of Parmesan cheese
Directions:
- Heat oven to 425. Line 2 large, rimmed baking sheets with aluminum foil. Brush the foil with olive oil.
- Arrange country-style ribs on one baking sheet and the Italian sausages on the second baking sheet. Brush the tops of all the meats lightly with olive oil.
- Cook meats in the preheated oven, until deep golden brown on all sides, turning as needed to cook evenly. Allow approximately 1 hour for the ribs and 40 minutes for the sausage.
- Drain 2 Tbsp. of the drippings from the pan and place in a stock pot. Set cooked meats aside.
- Heat the large stock pot with the drippings and add chopped onions, minced garlic, and shredded carrots, and cook over medium heat for 6-8 minutes until they soften and begin to caramelize.
- Add the wine to the pot and cook, scrape up any brown bits from the bottom of the pot. Continue to cook until the wine is reduced by half.
- Add whole tomatoes with their juices, tomato paste, water, bay leaves, oregano, fresh basil, rosemary, salt, and pepper.
- Add the country style ribs, and sausages to the pot. Bring the gravy to a boil then reduce the heat and simmer.
- Simmer, uncovered for about 3 1/2–4 1/2 hours. It should never go higher than a slow simmer, if the temperature is too high, lower flame on the burner. Stir occasionally so there is no sticking.
- While the sauce simmers, make the meatball. Combine ground beef, ground pork, Italian Dressing seasoning packet, egg, breadcrumbs, and Parmesan Cheese in a bowl. Mix throughly with well washed hands. Once mixed form into meatballs. Place each meatball on a parchment lined cookie sheet and bake in the oven for 15 minutes. Th meatballs will not be fully cooked but will have browned on the edges.
- After the sauce has cooked for 3 1/2 – 4 1/2 hours and is thick, Stir throughly making sure to stir all the way down to the bottom of the pot. Continue to simmer the gravy without stirring for another 30-40 minutes, or until the meatballs are fully cooked.
- Remove bay leaves. And serve with your choice of pasta.
- Leftover sauce can be storied in freezer bags or well sealed food storage containers for up to 6 months without loosing its flavor.
