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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. ground beef
- 4 1/2 lb. ground pork (heritage)
- 4 1/2 lb. hot Italian sausage (loose)
- 2 lb. parmigiano (Reggiano, grated)
- 2 lb. mozzarella cheese (grated)
- 2 lb. ricotta cheese (impastata)
- 2 lb. bread crumbs (Italian)
- 18 whole eggs
- 9 oz. calabrian chile peppers (wt, chopped with seeds)
- 9 oz. parsley (chopped)
- 2 cups extra-virgin olive oil
- 9 oz. garlic (minced)
- 3 1/4 lb. onions (chopped)
- salt
- black pepper
- 2 cups extra-virgin olive oil
- 10 oz. garlic (sliced thin)
- 3 1/4 lb. onions (small dice)
- 10 cans San Marzano tomatoes
- 2 1/4 cups tomato paste
- 1 gal. chicken stock
- 4 lb. pork shank (roasted golden brown)
- 2 lb. hot Italian sausage
- 5 oz. chocolate
- 1 Tbsp. rosemary
- 1/4 cup sugar
- 2 bay leaves
- 7 oz. calabrian chile peppers (wt, chopped with seeds)
- salt
- black pepper
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Directions
- 1. Sweat garlic and onions in EVOO until translucent and aromatic, cool
- 2. Combine all ingredients in mixer and paddle until tacky and incorporated.
- 3. Cook a tester and evaluate seasoning
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