Image here
Decide what type of meat you would like to make. a mixture of pork spare ribs, beef or veal ossobucco, or sausage. About 2 lbs of combined meat. (opt: country style pork ribs)
50 gr carrots
50 gr celery
1 chopped onion
1 lt red wine
1 lt vegetable oil
2 large cans of whole peeled tomatoes
fresh parsley
2-3 cloves garlic crushed
extra virgin olive oil
salt
red pepper flakes
In a large pan, sauté beef bones and meat in a little oil until brown. Place pan in 375 degree oven for 15 minutes to remove fat.
In a large cassarole pot, saute chopped onions, carrots, and celery in oil until soft. Deglaze with wine. Add salt and pepper flakes. To mixture add tomatoes carefully crushing the tomatoes by hand as you add broth and stir. Bring to a simmer and add meat back into pot. Lower heat and cook for one and half to two hours stirring to make sure nothing sticks to pot.
Recipe from Andrew Arnone.