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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. oxtail (cut into pieces)
- salt
- pepper
- 2 Tbsp. olive oil
- 3 lb. pork neck bones
- 2 lb. pork sausage links (sweet or hot)
- 1 yellow onions (or large or 2 medium white, peeled and finely chopped)
- 5 garlic cloves (peeled and crushed)
- 3 Tbsp. tomato paste
- 1 tsp. dried oregano
- 1 tsp. red pepper flakes (or to taste)
- 2 cups dry red wine
- 2 cups stock (dark universal)
- 56 oz. crushed tomatoes
- 2 bay leaves
- 2 sprigs fresh thyme (or rosemary)
- 1 sprig fresh basil
- 1 lb. rigatoni
- 6 oz. Parmigiano Reggiano (for grating)
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NutritionView More
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2280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories2280Calories from Fat1470 |
| % DAILY VALUE |
| Total Fat163g251% |
| Saturated Fat64g320% |
| Trans Fat |
| Cholesterol405mg135% |
| Sodium3940mg164% |
| Potassium2800mg80% |
| Protein109g |
| Calories from Fat1470 |
| % DAILY VALUE |
| Total Carbohydrate79g26% |
| Dietary Fiber10g40% |
| Sugars7g |
| Vitamin A80% |
| Vitamin C70% |
| Calcium80% |
| Iron80% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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