Official Italian Meat Gravy

• 3/4 C. Olive Oil
• 4 beef short ribs, about 1/2 lb
• 6 oxtails, about 1/2 lb
• 1/2 lb country style pork spare ribs
• 1/2 lb beef bones (neck or prime rib)
• 2.5 t. granulated onion
• 2 T garlic powder
• 2 links sweet italian sausage
• 1 lb unseasoned pork sausage
• 1 lb ground beef
• 3 large carrots, shredded
• 2 large onions, finely chopped
• 2 large fennel bulbs, all of it, finely chopped
• 1 bunch italian parseley, no stems, finely chopped
• 12 closves of garlic, minced
• 2 T minced shallot
• 2 jalapeno peppers, no stems or seeds, minced
• 1/2 C. pesto, no cheese or pine nuts (available frozen)
• 2 C red wine
• 10 crimini mushrooms, sliced
• 10 button mushrooms, sliced
• 2 portobello mushrooms, sliced
• 2 T plus 1 t sugar
• 106 ounces tomato puree
• 106 ounces tomato sauce
• 6 C. Chicken stock
• 3.5 C. peeled chopped stewed tomatoes
• 1 6 oz can tomato paste
• 2 whole allspice berries
• 1 T italian seasoning
• 1 T minced basil
• 3 T cream sherry

1. 1. Cover the bottom of two large pots with olive oil and set over medium heat. Brown short ribs, oxtails, country-style ribs, and beef bones in 1/4 t. pepper, 1 t. granulated onions, and 1 t garlic powder.
2. 2. Remove meat but leave bones. Add all remaining meats and cook through. Drain grease. Set aside with other meats.
3. 3. In 1/4 C. Olive oil saute onions, parseley, garlic, carrots, shallots, peppers, fennel, and pesto. Add 1.4 t. salt, 1.8 t. pepper, 1/2 t. garlic powder and 1/2 t. granulated onion. Add to the meats along with 2 C. red wine and cook to medium high heat.
4. 4. Meanwhile, cook mushrooms in 1/4 C. olive oil. add 1/4 t. salt, 1/2 t. garlic powder, and 1/2 t. sugar. Add them to meats along with tomato puree, sauce, chicken stock, stewed tomatoes, and paste. Add alspice, italian seasoning, 2 T. sugar, 1 t. salt, 1 t. garlic powder, 1 t. granulated onion. Cook uncovered 4-5 hours over low heat, stirring occationally to keep from sticking.
5. 5. Remove the meat bones, secure any meat you care to save, and add any meat back to the pot. Serve the meat sauce with pasta. Remove the rest of the gravy from heat and cool for two hours. Then put into freezer bags and freeze.

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Taken from www.epicurious.com/recipes/member/views/official-italian-meat-gravy-51236061 (may not work)