Judy'S Meat Pasta Sauce

• -1 1/2 cups EACH of 6 kinds of meat:
• -ground porkt-veal tbeeft\t-chickent-chicken livers
• -The meat squeezed out of the casings of 2 spicy sausages,
• (Lamb Mergez or spicy Italian).
• Vegetables, all finely chopped:
• -3 onionst-1 red tt-1 green bell pepper
• -4 cups of FRESH mushrooms.
• -1 c. red wine, (low tannin) -1/2 tsp. EACH Black pepper,sea salt,thyme marjoram, oregano.t 1 bay leaft\tt-1/4 teaspoon of liquid Mesquite smoke
• -1 can chicken broth
• -1 tsp. EACH dry hot english mustard, hot Hungarian paprika
• -1 cup of finely chopped fresh celery leaves
• -4 finely chopped sun dried tomatoes and 1 tablespoon of the olive oil they come in.

1. -Brown first the meats, set aside, then, in the same pan, the vegetables, set them aside.
2. -Deglace the pan with a cup of red wine, simmer for 5 minutes.
3. -Put all the browned ingredients back in the pan, pour in a can of chicken broth.
4. -Stir in the seasonings
5. -Stir all this together. Put the lid on. -Simmer it for a couple of hours on the very lowest heat on the burner, stirring it about every 15 minutes or so and checking that there is enough liquid so it won't scorch. -Add more water or broth if needed. -You can tell by tasting when it has cooked enough as the taste will be deep, rich and pungent. Before it is cooked enough it is sort of bland. Only thing left to add is done at table.. grated Parmesan Reggiano cheese.
6. -Serve pasta ('el dente' please, not mushy) and meat sauce with a green salad, hot crusty garlic bread and a bottle of red wine.

pork, casings, vegetables, onions, red wine, chicken broth, paprika, celery

Taken from www.epicurious.com/recipes/member/views/judys-meat-pasta-sauce-1200322 (may not work)