Ravioli

Ravioli                                     From: Nonna

Sauce

¼ lb. butter

2Tbsp. Olive Oil

1lb. ground steak

1lb. ground pork shoulder

1 large onion (finely chopped)

1 clove garlic (minced)

1 2lb. can Tomatoes

1 sm. Can tomato paste

2oz. dry mushrooms (soaked for 2hrs)

Brown butter and oil. Add chopped onions, celery, and garlic. Fry to light brown. Add the meat, salt, pepper, and bayleaf to taste. Brown thoroughly. Add tomato paste and tomatoes, and chopped mushrooms. Cook slowly for 2hrs.

Filling

1lb. pork shoulder

1lb. beef roast

1lb.veal roast

Seasoning and cook all 3 together as a roast. When cool, pass through a meat grinder. Take 1lb. brain. Boil and drain, when cool, mash it up. Fry in 1/2c. roast grease or butter. (If brain not desired, use 1lb. ground pork sausage and brown.) Boil 1 1/2lbs. spinach drained and chopped. Brown medium sized onion in grease from roast, add chopped spinach and fry for a few minutes. 1/2oz. dry mushroom soaked in water, chop-up fine, fry in 4Tbsp. olive oil with clove garlic. (Remove garlic when brown.)