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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover the bottom of a stock pot (at least 12 quart) with olive oil and set over medium heat. | 2. Add short ribs, oxtails, country style spare ribs and beef neck bone and brown them with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon granulated onion, and 1 teaspoon garlic powder. | 3. Cook until both sides of meat are browned. | 4. Remove meat to a bowl and set aside. | 5. In the same pan add the sausage and ground beef. | 6. When ground meats are cooked through, drain grease and oil from pan. | 7. If there are any large pieces of the ground meats, break them up or pulse in a food processor. | 8. Add to bowl with other meats, set aside. | 9. Pour 1/4 cup olive oil into pot and saute onions, Italian parsley, garlic, shallots, jalapeno peppers, and pesto. | 10. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon granulated garlic and 1/2 teaspoon granulated onion. | 11. When onions are limp, add all of the reserved meats. | 12. Over medium heat, add 2 cups red wine. | 13. While this mixture is cooking, in a separate saute pan, add 1/4 cup olive oil and over medium heat saute mushrooms. | 14. Raise heat to medium high and add 1/4 teaspoon salt, 1/2 granulated garlic, 1/2 teaspoon sugar. | 15. When mushrooms are browned add them to meats along with the tomato puree, tomato sauce and stock. | 16. In a food processor pulse stewed tomatoes with tomato paste until smooth and add them to the pot. | 17. Add allspice, Italian seasoning, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion. | 18. The gravy must cover the meat and come close to the top of the pot. | 19. Reduce heat to the lowest simmer and cook uncovered for approximately 4 to 5 hours. | 20. Stir occasionally to keep from sticking to the bottom of the pan. | 21. When meat on oxtail is tender, take all of the whole meats out of the pot, leaving the ground meats inches. | 22. To complete gravy, add 1 tablespoon granulated garlic, fresh basil and cream sherry. | 23. Serve the meat with gravy and pasta. | 24. Remove the rest of the gravy from the heat and let cool for 2 hours at room temperature then divide into pint containers and freeze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3/4	cup	divided	1432.08	0.0	0.0	162.0
rib beef	1/2 - 3/4			0.0	0.0	0.0	0.0
oxtail	1/2	lb		252.1667	0.0	56.1	1.4167
sparerib	1/2	lb		627.8681	0.0	35.0654	53.0401
rib roast beef neck	1	prime	bone bone	252.1667	0.0	56.1	1.4167
salt				-	-	-	-
pepper				-	-	-	-
onion powder	2 1/2	teaspoons	divided	20.46	4.7472	0.6246	0.0624
garlic powder	2	tablespoons	divided	64.214	14.1096	3.2107	0.1416
italian sausage link	1	sweet	sweet	252.1667	0.0	56.1	1.4167
hot italian sausage link	1	hot		252.1667	0.0	56.1	1.4167
pork sausage	1 1/2	1/2	unseasoned	1571.6994	0.0	101.7182	126.2803
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
onion	3		chopped	180.0	42.03	4.95	0.45
italian parsley	1	bunch	chopped	252.1667	0.0	56.1	1.4167
garlic clove	12		minced	53.64	11.9016	2.2896	0.18
shallot	2	tablespoons	minced	14.4	3.36	0.5	0.02
jalapeno pepper	2		minced	3.2625	0.7312	0.1024	0.0416
pesto sauce	1/2	cup		526.68	12.7134	12.3858	47.376000000000005
red wine	2	cups		-	-	-	-
cremini mushroom	10		sliced	252.1667	0.0	56.1	1.4167
button mushroom	10		sliced	252.1667	0.0	56.1	1.4167
portabella mushroom	2		sliced	-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
sugar	1/2	teaspoon	divided	3.3312	0.6251	0.1043	0.052000000000000005
tomato puree	106	ounces		1141.9176	269.8531	49.5833	6.3106
tomato sauce	106	ounces		3395.763	540.6175	177.0004	58.9
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
tomato	3 1/2	cups	peeled chopped stewed canned	144.9	32.13	7.56	1.26
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
water				-	-	-	-
allspice berry	2			252.1667	0.0	56.1	1.4167
italian seasoning	1	tablespoon		252.1667	0.0	56.1	1.4167
basil	1	tablespoon	minced	0.6095	0.0702	0.0835	0.017
cream sherry	3	tablespoons		252.1667	0.0	56.1	1.4167

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