![](https://cdn.statically.io/img/www.allrecipes.com/thmb/7ypQU1XveTXndTjdVGsP6C66OPU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2041716-e5c3ca14d1ee43cd8e4b0fd34eba02ae.jpg)
Ingredients
-
¼ cup olive oil
-
2 pork neck bones
-
1 country-style pork rib
-
1 (8 ounce) beef chuck in 1 piece
-
1 beef rib, or more to taste
-
1 lamb shank
-
¼ cup olive oil
-
1 pinch dried basil, or to taste
-
1 pinch dried mint, or to taste
-
1 pinch red pepper flakes, or to taste
-
1 onion, chopped
-
1 clove garlic, minced
-
1 (12 ounce) can tomato paste
-
2 (28 ounce) cans crushed tomatoes
-
7 cups water, or as needed
-
2 pinches dried basil
-
2 pinches dried mint
-
2 pinches crushed red pepper flakes
-
salt and ground black pepper to taste
-
2 tablespoons olive oil
-
1 pound bulk Italian sausage
-
½ tablespoon white sugar, or to taste
-
1 pound ground beef
-
¼ pound ground pork
-
2 eggs
-
½ cup milk
-
1 cup Italian bread crumbs
-
½ cup chopped Italian flat leaf parsley
-
¼ cup grated Parmesan cheese
-
1 clove garlic, minced
-
1 ½ teaspoons olive oil
Directions
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
Nutrition Facts (per serving)
527 | Calories |
36g | Fat |
25g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 527 | |
% Daily Value * | |
Total Fat 36g | 46% |
Saturated Fat 11g | 54% |
Cholesterol 110mg | 37% |
Sodium 869mg | 38% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 5g | 16% |
Total Sugars 6g | |
Protein 28g | 57% |
Vitamin C 23mg | 25% |
Calcium 139mg | 11% |
Iron 5mg | 30% |
Potassium 1029mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.