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Ingredients
US|METRIC
1 SERVINGS
- 1 Tbsp. olive oil
- 1 lb. sausage (sweet Italian fennel, cut into links)
- 12 oz. pork ribs (boneless)
- 78 oz. chopped tomatoes (Italian, without salt or sugar added)
- 52 oz. crushed tomatoes (Italian, without salt or sugar added)
- 6 oz. tomato paste (cans)
- water
- 3 whole garlic cloves (minced)
- 1 large yellow onion (diced)
- 1 tsp. crushed red pepper
- 1 bay leaf
- 2 Tbsp. dried basil
- 1 Tbsp. dried oregano
- 1 Tbsp. salt (each, and black pepper)
- 1/2 cup fresh flat leaf parsley (chopped)
- 1 lb. ground beef (grass-fed)
- 1 lb. ground pork (pasture-raised)
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 cup Italian seasoned bread crumbs (dried)
- 1/2 cup water
- 1/3 cup grated Parmigiano Reggiano cheese
- 1/4 cup flat leaf parsley (chopped fresh)
- 2 large eggs (lightly beaten)
- 1 tsp. salt (each, and black pepper)
- 1 lb. beef top round (flank steak or strip steak, pounded thin)
- 2 tsp. olive oil
- 1/4 cup fresh flat leaf parsley (chopped)
- 1 Tbsp. chopped shallots
- 1/2 cup Italian seasoned bread crumbs (dried)
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 clove garlic (chopped finely)
- 1/4 cup pignolis (toasted and chopped, optional)
- salt
- pepper
- rolls (String, butcher’s twine to secure the)
- 1 lb. pasta
- 1/2 cup grated Parmigiano Reggiano cheese
- 8 fresh basil leaves (thinly sliced)
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