Mixed Meat Sauce(Salsa Di Ragu) - cooking recipe

Ingredients

3/4 c. olive oil
4 cloves garlic, halved
2 lamb shank
1 (1 lb.) piece beef
2 pigs feet, cut in half
1/2 lb. spareribs
3 chicken breasts
1/2 lb. Italian sausage
6 to 8 medium large meatballs
1 stuffed flank steak (see recipe)
3 cans tomato puree
1 1/2 cans water
5 fresh parsley sprigs
1/2 tsp. oregano
4 fresh basil leaves
1 tsp. red crushed pepper
1 Tbsp. salt
salt and pepper to taste
2 lb. pasta

Preparation

My Mother
Nicoletta made this Ragu sauce every Sunday. She usually served
it
with
ziti
or
rigatoni.
This sauce, however, can be
used
with any shape pasta (plain or filled). The meat is
served
after
the pasta dish, as a second course with a salad.
You
can
use
a variety of different meats and any combination works well.