• About ½ cup olive oil
• 3 lbs sweet or hot Italian sausage (or mixture), sliced into 3-inch pieces
• 2 lbs your favorite meatballs (about 24 formed meatballs*)
• 3 lbs country-style pork ribs,** preferably on the bone
• 2 lbs pork neck bones (though any beef or pork bones will do)
•2 medium Spanish onions, finely chopped
• 8 garlic cloves, minced
• 1 12-oz can tomato paste
• 5 28-oz cans whole peeled tomatoes (preferably San Marzano) with juices, crushed by hand until no whole tomatoes remain
• 3 bay leaves
• Hefty pinch sugar
• Salt to taste (about 2 to 3 tsp)Instructions
Coat cooking surface of large heavy-bottomed stockpot (at least 12 qts — we're talking about a huge pot) with olive oil, place over medium-low heat, and brown all meats on all sides, working one at a time in this order: sausage, and remove; meatballs, and remove; ribs, and remove; then pork bones, leaving these in the pot. (Add more olive oil as needed.)
Add onions to pork bones and slowly brown, stirring occasionally, about 3 to 5 minutes. Add garlic and lightly brown, stirring occasionally, 3 to 5 minutes.
Add tomato paste and stir to coat onions and pork bones. Slowly cook until paste begins to thicken and turn deep reddish brown, about 5 minutes. Add tomatoes, bay leaves, and sugar. Stir well, making sure you get down to the bottom, and bring to a low boil.
Lower heat and simmer uncovered until sauce begins to thicken. After an hour, add ribs; two hours, add sausage; three hours, add meatballs. Continue to simmer until a layer of oil forms on top, about another hour. Season to taste with salt.
Ladle over your favorite pasta.
Yield: 16 cups sauce and meat for 8 to 10 people
--- Courtesy of Esquire Magazine
Read more: http://www.esquire.com/features/guy-foo ... z0TQ7keEN3