Hearty Spaghetti Sauce Dorothy Cuva, Omaha, NE The rich, bold, meaty flavors of this spaghetti sauce pair beautifully with the full-bodied richness of the Mescolanza di Rosso Riserva. This authentic Italian recipe begs for the companionship of this Tuscan-style blend. Ingredients 3 16 oz. cans tomato paste 2 TBS Greek seasoning 3 16 oz. cans tomato sauce 2 TBS sweet basil 9 16 oz. cans water 1 tsp baking soda 1 large onion, chopped 1 lb Italian sausage links 5 cloves garlic, chopped 1 lb pork chops or ribs 2 TBS olive oil 1 lb chicken (with bones) salt and pepper to taste 1 lb beef (with bones) With dark ripe Cooking Instructions blackberry, blackstrap molasses, fig, clove and Using a large soup pot, sauté onion and garlic in oil until soft. licorice combined with Add tomato products, water, soda, and seasonings. Stir and integrated oak, it is begin heating on medium setting. Brown all the meat, and add wonderful with osso it to the pot as you go. Include all bones, since they add bucco, game meats, gelatin, which acts as a thickener. Bring sauce to a boil, then lamb, roasted or grilled cover and simmer for at least 6 hours. Stir regularly to avoid vegetables, cassoulet, and red Italian anything. burning and to allow steam to escape. Before serving, strain meat from sauce, remove the bones, and serve the meat in one dish. Serve the sauce in another dish, and the pasta in a third. Serve with a green salad, garlic bread, and grated hard Italian cheese. Serves 6-8, with leftovers. Freezes well. Also try with Sangiovese and Barbera.