Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 330 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Heat 1/4 cup olive oil in a stockpot over medium heat. Cook neck bones, country-style pork rib, beef chuck, beef rib, and lamb shank in hot oil, turning regularly, until browned on all sides, 7 to 10 minutes. Remove all the meat to a large bowl. | 2. Pour another 1/4 cup olive oil into the stockpot and heat over medium heat; stir a pinch of basil, a pinch of mint, and a pinch of red pepper flakes into the oil. Cook and stir onions in hot oil until translucent, about 5 minutes. Add garlic; cook and stir 1 minute more. Stir the tomato paste into the onion mixture until incorporated. Pour crushed tomatoes and water into the mixture and bring to a low boil. Add an additional 2 pinches each of basil, mint, and red pepper flakes. Season with salt and black pepper. | 3. Return the browned meats to the tomato mixture; bring to a simmer and cook, stirring every 15 minutes, for 2 1/2 hours. Remove the neck bones and discard. | 4. Heat 2 tablespoons olive oil in a skillet over medium heat. Crumble Italian sausage into the skillet; cook and stir until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir sausage into the tomato sauce with sugar. Return the sauce to a simmer and cook another 1 1/2 hours. | 5. Mix ground beef, ground pork, eggs, milk, Italian bread crumbs, parsley, Parmesan cheese, and garlic with your hands in a large bowl until evenly mixed; shape into 2-inch balls. | 6. Heat 1 1/2 teaspoons in a skillet over medium heat. Cook the meat balls in hot oil until evenly browned, 5 to 7 minutes. | 7. Add meatballs to the tomato sauce. Cook at a simmer for 1 hour, adding water as needed to keep sauce from becoming too thick. Remove stockpot from heat; let sit 2 to 3 minutes. Skim and discard any fat from the top of the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		238.68	0.0	0.0	27.0
pork neck	2		bone	806.9352	0.0	179.5204	4.5333
pork rib	1			806.9352	0.0	179.5204	4.5333
beef chuck	1			634.6681	1.4053	95.7896	27.5174
beef rib	1			1242.864	0.0	79.4254	100.1095
lamb shank	1			806.9352	0.0	179.5204	4.5333
olive oil	1/4	cup		238.68	0.0	0.0	27.0
basil	1	pinch		0.0127	0.0015	0.0017	0.0004
mint	1	pinch		0.0522	0.01	0.0039	0.0009
red pepper flake	1	pinch		806.9352	0.0	179.5204	4.5333
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
tomato	2	cans	crushed	124.1379	27.5262	6.4768	1.0795
water	7	cups		0.0	0.0	0.0	0.0
basil	2	pinches		0.0127	0.0015	0.0017	0.0004
mint	2	pinches		0.0522	0.01	0.0039	0.0009
red pepper flake	2	pinches	crushed	806.9352	0.0	179.5204	4.5333
salt black pepper	to taste		ground	806.9352	0.0	179.5204	4.5333
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
bulk italian sausage	1	pound		806.9352	0.0	179.5204	4.5333
white sugar	1/2	tablespoon		24.381	6.2987	0.0	0.0
beef	1	pound	ground	898.1139999999999	0.0	88.0877	57.7424
pork	1/4	pound	ground	426.384	0.0	15.7739	39.7694
egg	2			143.0	0.72	12.56	9.51
milk	1/2	cup		74.42	5.8316	3.843	3.9894
italian bread crumb	1	cup		806.9352	0.0	179.5204	4.5333
italian flat leaf parsley	1/2	cup	chopped	806.9352	0.0	179.5204	4.5333
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
olive oil	1 1/2	teaspoons		238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.