Mixed Meat Sauce(Salsa Di Ragu)

• 3/4 c. olive oil
• 4 cloves garlic, halved
• 2 lamb shank
• 1 (1 lb.) piece beef
• 2 pigs feet, cut in half
• 1/2 lb. spareribs
• 3 chicken breasts
• 1/2 lb. Italian sausage
• 6 to 8 medium large meatballs
• 1 stuffed flank steak (see recipe)
• 3 cans tomato puree
• 1 1/2 cans water
• 5 fresh parsley sprigs
• 1/2 tsp. oregano
• 4 fresh basil leaves
• 1 tsp. red crushed pepper
• 1 Tbsp. salt
• salt and pepper to taste
• 2 lb. pasta

1. My Mother
2. Nicoletta made this Ragu sauce every Sunday. She usually served
3. it
4. with
5. ziti
6. or
7. rigatoni.
8. This sauce, however, can be
9. used
10. with any shape pasta (plain or filled). The meat is
11. served
12. after
13. the pasta dish, as a second course with a salad.
14. You
15. can
16. use
17. a variety of different meats and any combination works well.

olive oil, garlic, shank, beef, feet, spareribs, chicken breasts, italian sausage, meatballs, flank steak, tomato puree, water, parsley sprigs, oregano, fresh basil, red crushed pepper, salt, salt, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=606932 (may not work)