Directions
- 1Slice garlic thinly using a razor.
- 2Chop three small onions.
- 3Brown one pound each of sweet and hot Italian sausages in a pot.
- 4Add beef shank and veal neck to the pot and brown.
- 5Add onions, a tablespoon of tomato paste, and thinly sliced garlic to the pot and sauté until fragrant.
- 6Deglaze with a splash of red wine.
- 7Add three cans of DOP San Marzano tomatoes and crush them with a wooden spoon.
- 8Add a cup of water to the pot.
- 9Add the browned meat to the pot.
- 10Add five stems of fresh basil and one peeled carrot cut into three pieces to the pot.
- 11Simmer for four hours, scraping occasionally.
- 12Add meatballs during the last hour of cooking.
- 13Taste and season with salt and pepper.
- 14Add cooked pasta to the sauce and toss to coat.
- 15Serve with extra sauce, parmesan cheese and garnish with basil.
Ingredients
- 3 garlic cloves
- 3 small onions
- 1 pound sweet Italian sausage
- 1 pound hot Italian sausage
- 1 pound beef shank
- 1 pound veal neck
- 1 tablespoon tomato paste
- 1 splash red wine
- 3 cans DOP San Marzano tomatoes
- 5 stems fresh basil
- 1 peeled and cut into three pieces carrot
- 1 serving meatballs
- 1 serving pasta
- 1 serving parmesan cheese
- 1 salt
- 1 pepper
Equipment
kniferazorwooden spoonpottongs
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