Sausage, Beef, and Ribs with Rigatoni

This is absolutely excellent. I made my spaghetti sauce in place of marinara sauce. Next time, change the ribs and beef and substitute round steak. The wine makes it!

Yields:	6 servings
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	Preparation	10 minutes
	Cooking	3 hours
	Ready In	3 hours

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Ingredients

1/4	cup	olive oil
3	cup	water
2	each	onions	chopped
2	cups	red wine	dry , or water
8	Cloves	garlic	minced
6	ounce	tomato paste
1 1/2	pound	beef chuck steak	cut into one inch cubes
2	tablespoon	basil	fresh chopped
1	pound	italian sausage	cut into two inch pieces
1	pound	pasta, rigatoni	cooked
6	each	beef, short ribs
1	x	parmesan, parmigiano-reggiano cheese, grated
1 1/2	cup	marinara sauce

Directions

In a large pan, sauté onions and garlic in oil until tender.

Remove and set aside.

Add chuck to pan, brown on all sides, then remove to onion dish. Add sausage and brown, Return all to pan.

Add ribs, mainara sauce, water or wine, tomato paste and spices and bring to a boil.

Reduce heat, cover partially, simmer 3 hrs. or until chuck is very tender, degreasing occasionally.

Just before serving, stir in basil. Divide pasta among 6 bowls and top with meat mixture then cheese.

This is absolutely excellent.

I made my spaghetti sauce in place of marinara sauce.

Next time, change the ribs and beef and substitute round steak.

The wine makes it!

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Member Review

Never Fail Pie Crust

This is a fabulous recipe ! I ignored it for several years, because I came from the background that you should never make a pie crust unless all of your ingredients were ice cold...Crisco recommends making this at room temperature, and Lo and Behold... The flakiest pie crust I have EVER made!