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Author Notes: My grandmother made several pastas during the week, but the one I most remember was the sauce she made on Sundays. That was the day the whole family got together and ate at my grandparents’ house. It was a meat sauce, usually over linguini, my grandfather’s favorite. This was the just the pasta course, usually followed by some sort of roast and vegetables followed by salad, fruit and nuts. I got to drink a small glass of Ruffino Chianti, which was a special treat. Then we would play bocce in the court in the backyard. —Francescap
Makes enough for 1 pound of pasta
- 3 tablespoons extra virgin olive oil
- 1 pound chuck roast
- 1 pound pork spare ribs
- 1 pound Italian sausage
- 1/4 pound pancetta, diced into small cubes
- 1 medium onion, minced (about a cup)
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon hot pepper flakes (optional)
- 1/4 cup chopped parsley
- 1 28 ounce can Italian plum tomatoes, (preferably San Marzano), with their liquid, passed through a food mill
- 1 cup dry red wine
- 1 parmagiano cheese rind
- salt and freshly ground pepper
- Heat the olive oil in a large sauté pan over medium heat. Brown the all the meats on all sides and set aside. In the same pan, stir in the pancetta and simmer for 5 minutes, scraping the bottom of the pan often. Add the onion and simmer an additional 5 minutes. Add the garlic, pepper flakes, and parsley, and cook 2 minutes more.
- Add the tomatoes, wine, all the meat, and the cheese rind to the pan. Salt and pepper to taste. Let simmer uncovered for 15 minutes, stirring occasionally. Cover the pan and let simmer on low flame for 1 hour, stirring occasionally.