Title: Sausage, Beef, and Ribs with Rigatoni
Categories: Beef Pork Sausage
Yield: 6 Servings
| 1/4 | c | Olive oil |
| 3 | c | Water |
| 2 | | Onions; chpd |
| 2 | c | Dry red wine or water |
| 8 | | Cloves garlic; minced |
| 6 | oz | Tomato paste |
| 1 1/2 | lb | Boneless chuck; cut 1" cubes |
| 2 | tb | Fresh basil; chpd |
| 1 | lb | Italian sausage; sliced 1/2" |
| 1 | lb | Cooked rigatoni |
| 6 | | Beef short ribs |
| | | Parmesan cheese |
| 1 1/2 | c | Marinara sauce |
In a large pan, saute onions and garlic in oil until tender. Remove and set
This is absolutely excellent. I made my spaghetti sauce in place of marina