Sunday Gravy

• 1-11/2 pounds pork -country ribs or spareribs, separated into ribs but I have used chops
• 1 pound Italian sausage (Johnsonville mild Italian is my preference)
• 1 pound beef stew meat
• 1-2 lamb shanks
• 1/3 cup olive oil
• 1 large onion, minced
• 6 cloves garlic, smashed, chopped
• 1/2 cup red wine
• 3 (28-ounce cans) peeled plum tomatoes, including the liquid
• 1 (28-ounce can) tomato puree
• 1/4 cup minced fresh oregano leaves; or 2 teaspoons dried, crumbled
• 1/4 cup minced fresh parsley leaves; or 3 teaspoons dried, crumbled
• 2 bay leaves
• Salt and pepper to taste

1. Heat 2 tbsp oil over medium high heat in a large heavy bottomed pot. Salt and pepper the meat to taste and brown the meat in batches setting aside in a large bowl. Do not cook through, just brown. Add olive oil to the pot as needed for browning. When finished with the meat, saute the onions until translucent about 6-8 minutes and then add the garlic and stir 1 minute. Add the wine and reduce by one half. Add tomatoes and puree. Add oregano, parsley and bay leaves.
2. Return browned meat and any juices to sauce. Bring sauce to a low boil/simmer and cook partially covered for 4-6 hours. Monitor the sauce and add water as needed. (It will thicken when it cools). The meat should fall off the bones and naturally breakup into pieces.
3. Remove bones and bay leaves. Serve over large pasta such as rigatoni or ziti.

pork country, italian sausage, meat, lamb shanks, olive oil, onion, garlic, red wine, tomatoes, tomato puree, oregano, parsley, bay leaves, salt

Taken from www.epicurious.com/recipes/member/views/sunday-gravy-50130073 (may not work)