Ingredients:
- 2 tablespoons (30 ml) olive oil
- 1 pound (454 g) pork spareribs
- 1 pound (454 g) beef stew meat
- 1 pound (454 g) Italian sausage
- 6 cloves garlic
- ¼ cup (60 ml) tomato paste
- 3x 28-ounce (828 ml) cans crushed tomatoes
- 1 cup (240 ml) water
- Salt and pepper
- 8 basil leaves, torn
- Grated Parmesan, to top
- Cooked spaghetti
Method:
In a large, heavy-bottomed pot over medium heat, warm the oil. Pat the pork, beef, and sausages dry with paper towels.
Once the oil is shimmering, place the pork spareribs in the pot. Cook, turning occasionally, until browned on all sides, about 15 minutes total.
Transfer the pork to a plate. Add the beef to the pot and brown, 7-8 minutes.
Transfer the beef to the plate. Add the sausages to the pot and brown, 4-5 minutes.
Set the sausages aside with the pork and beef. Drain all but 1 tablespoon (15 ml) of fat from the pot. Add the garlic and allow to cook until golden, 2-3 minutes.
Remove and discard the garlic. Stir in the tomato paste and allow to cook for 1 minute.
Add the crushed tomatoes to the pot. Stir.
Add the water, return the pork, beef, and sausages, and allow the mixture to come to a simmer.
Partially cover the pot, reduce the heat to low, and cook, stirring occasionally for 2-2 ½ hours. If the sauce becomes too thick, sprinkle a bit more water in to thin it out.
Season the sauce with salt and pepper and stir in the basil leaves.
Serve the sauce over spaghetti with lots of Parmesan on top.