Prepare tomato sauce. Add the piece of beef, pork and veal, without browning. Cook the pieces of meat with the sauce. When sauce is complete (2-3 hours) remove the meat and allow to cool.
This recipe was my father’s own. I can remember, on special holidays when company would be coming over to help us celebrate, my father would spend a few hours over the sauce pot, and then his old hand held grinder, grinding all the meats. Today I use an electric grinder, taking most of the work out of this dish. Regardless, the results are utterly remarkable. Serve plenty of sauce as the pasta, after baking, may be a bit dry.
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