BROWN MEATS
Large, heavy stockpot
7oz olive oil (or garlic oil if available)
2lbs of meatballs
1lb of baby back ribs
1lb of beef roast
Heat oil
Brown all meats, remove and reserve when browned
AROMATICS
2oz onions
2oz bell peppers
2oz carrots
1 small chili pepper
2 garlic cloves minced
3 TB tomato paste
Put ll aromatics into a food chopper to a paste.
Add the aromatics paste into the hot meat-flavored oil and soften them for 7 to 10 minutes
As they cook, season them with:
1T dried oregano
1 cup combination of fresh Italian parsley and fresh basil, rough chopped
1t salt
1t freshly-ground pepper
ADD LIQUIDS
To the softened aromatics, add:
2 cans of Italian San Marzano tomatoes, 28 oz each, chopped in a food chopper
1 cup chicken stock
½ cup red wine
Bring the sauce to a boil and add the browned meats.
Bring the gravy to a simmer and cook very slowly for 90 minutes.