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1.
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In a frying pan add 1 tablespoon of butter and 1 tablespoon of EVOO and saute onions and mushrooms for 4 minutes stirring as to not burn.
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2.
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Empty onions and mushrooms in to a Large Stock Pot cook ground beef, onions, olives, mushrooms, and garlic over medium heat until well browned.
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3.
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Stir in diced tomatoes, tomato paste, tomato sauce, tomatoes, honey, oranges, chocolate, and water and simmer.
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4.
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Use frying pan WITHOUT CLEANING and add 6 cups water and bring to soft boil.
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5.
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Roll sweet italian sausage into large, medium and small meatballs and set in water and cook for 4 minutes, until brown.
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Stir every minute to get all sides cooked.
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6.
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Repeat and once cooked add meatballs to stock pot.
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7.
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Pinch mild italian sausage into medium clumps and set in water and cook for 4 minutes, until brown.
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Stir every minute to get all sides cooked.
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8.
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Repeat and once cooked add sausage to stock pot.
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9.
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Add in sliced pepperoni and salami.
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10.
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Season with brown sugar, basil, fennel seeds, oregano, cilantro, chili flakes, salt, pepper, and parsley.
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11.
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Increase heat and bring to boiling point and stir in wine and asiago cheese.
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12.
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Reduce heat and simmer, covered, for about 1 1/2 hours, stirring occasionally.
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(DO NOT BURN).
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*** NOODLES ***.
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1.
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Bring a large pot of lightly salted water to a boil and add EVOO.
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2.
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Add 2 tablespoons of sauce.
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3.
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Add Barillia Spaghetti RIGATI in boiling water for 8 minutes.
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4.
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Drain noodles.
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To serve place noodles on plate, cover with sauce, add romano and parmasean cheese.
