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1
Cover the bottom of a 10 quart pot with olive oil and set over medium heat.
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2
Add short ribs, oxtails, country style spare ribs and beef neck bone and brown them with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon granulated onion, and 1 teaspoon garlic powder.
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3
Cook until both sides of meat are browned.
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4
Remove meat to a bowl and set aside.
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5
In the same pan add the sausage and ground beef.
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6
When ground meats are cooked through, drain grease and oil from pan.
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7
If there are any large pieces of the ground meats, break them up or pulse in a food processor.
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8
Add to bowl with other meats, set aside.
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9
Pour 1/4 cup olive oil into pot and saute onions, Italian parsley, garlic, shallots, jalapeno peppers, and pesto.
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10
Add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon granulated garlic and 1/2 teaspoon granulated onion.
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11
When onions are limp, add all of the reserved meats.
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12
Over medium heat, add 2 cups red wine.
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13
While this mixture is cooking, in a separate saute pan, add 1/4 cup olive oil and over medium heat saute mushrooms.
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14
Raise heat to medium high and add 1/4 teaspoon salt, 1/2 granulated garlic, 1/2 teaspoon sugar.
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15
When mushrooms are browned add them to meats along with the tomato puree, tomato sauce and stock.
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16
In a food processor pulse stewed tomatoes with tomato paste until smooth and add them to the pot.
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17
Add allspice, Italian seasoning, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion.
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18
The gravy must cover the meat and come close to the top of the pot.
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19
Reduce heat to the lowest simmer and cook uncovered for approximately 4 to 5 hours.
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20
Stir occasionally to keep from sticking to the bottom of the pan.
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21
When meat on oxtail is tender, take all of the whole meats out of the pot, leaving the ground meats in.
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22
To complete gravy, add 1 tablespoon granulated garlic, fresh basil and cream sherry.
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23
Serve the meat with gravy and pasta.
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24
Remove the rest of the gravy from the heat and let cool for 2 hours at room temperature then divide into pint containers and freeze.
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25
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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26
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
