Spaghetti Sauce

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sharynn

THE BEST SAUCE ON THE PLANET

¾ cup olive oil, divided

4 beef short ribs, ½ to ¾ pound

6 oxtails, about ½ pound

½ pound country style spare ribs

1 prime rib or beef neck bone, about ½ pound

Salt to taste

Pepper to taste

2 ½ teaspoons granulated onion, divided

2 tablespoons garlic powder, divided

2 links Italian sausage, 1 sweet and 1 hot, casings removed

1 ½ pounds unseasoned pork sausage

1 pound ground beef

3 large onions, finely chopped

1 bunch Italian parsley, stems removed, finely chopped

12 cloves of garlic, minced

2 tablespoons minced shallot

2 jalapeno peppers, stems and seeds removed, minced

½ cup pesto, made without cheese or pine nuts (available frozen)

2 cups of good red wine

10 cremini mushrooms, sliced

10 button mushrooms, sliced

2 portobello mushrooms, sliced

2 tablespoons plus ½ teaspoon sugar, divided

106 ounces tomato puree

106 ounces tomato sauce

6 cups chicken stock

3 ½ cups tomatoes, peeled, chopped and stewed, can use canned

1 (6-ounce) can tomato paste

Water to cover

2 whole allspice berries

1 tablespoon Italian seasoning

1 tablespoon fresh basil, minced

3 tablespoons cream sherry

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