This sauce is best over thick pasta.

Ingredients

* 3 Tbs. olive oil
* 1 lb. pork shoulder, cut into 2-inch pieces
* 1 lb. lamb neck, cut into 2-inch pieces
* 1 lb. boneless veal stew meat, cut into 1-inch pieces
* 1/2 C. dry red wine
* 2 Tbs. tomato paste
* 4 lbs. fresh tomatoes, peeled, seeded and chopped
* 2 C. water
* salt
* pepper
* 1 med. onion
* 1 celery rib
* 1 med. carrot

Directions

In a large heavy pot, heat oil over medium heat. Add meats and cook, stirring occasionally, until lightly browned. Add the wine and cook until most of the liquid evaporates. Stir in the tomato paste. Add tomatoes, water and salt and pepper to taste. Add vegetables and bring to a simmer. Cover pot and cook for about 3 hours or until meat is very tender. Let coool. Remove any loose bones and vegetables. Make sure to reheat before serving.

Yield 7 cups.

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