SPOLETO SAUCE

Spoleto Sauce image

Provided by Lynnda Cloutier @eatygourmet

Number Of Ingredients 18

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- 4 tablespoons olive oil
- 1 pound sweet italian sausage, cut into 12 pieces
- 2/3 pound hot italian sausage, cut into eight pieces
- 1 pound spareribs, cut into 2 inch lengths
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 1/2 cups diced yellow onions
- five cloves garlic, peeled and minced
- three cans italian plum tomatoes, 35 ounces each
- 3/4 cup tomato paste
- 1/2 cup red wine
- 1 cup chopped italian parsley
- 1 tablespoon oregano
- 1 1/2 teaspoons black pepper
- salt to taste
- pinch of hot red pepper flakes
- pinch of sugar
- grated zest of two lemons

Steps:

heat 2 tablespoons olive oil in skillet. Brown the sausages and spareribs in small batches. Remove to large casserole. Drain all but 3 tablespoons of the grease
Brown ground beef and pork and remove to casserole. Add onions and half of the garlic to the skillet. Cook over medium heat five minutes, stirring. Add to meat in casserole.
To casserole, add plum tomatoes with juice, tomato paste, wine, 1/2 cup parsley, remaining olive oil, oregano, pepper, salt, pepper flakes, sugar and half the lemon zest. Bring sauce to a boil. Reduce heat and simmer partially covered over low heat for 2 1/2 hours. Stir occasionally so sauce won't stick to casserole.
After 2 1/2 hours, add remaining garlic, parsley and lemon zest. Stir well and cook uncovered at another hour, stirring occasionally. Adjust seasonings and serve over your favorite pasta. Makes 4 quarts Molto Bene! My old recipes