Pasta with Italian-Style Meat Sauce

Ingredients:

* 1/2 cup olive oil

* 2 ounces fat back, thinly sliced (optional)

* 4 chicken wings

* 2 pork blade steaks, cut into 3 or 4 pieces each

* 2 lamb blade steaks, cut into 3 or 4 pieces each

* 1 beef chuck steak, cut into 4 to 6 pieces

* Approximately 1 pound fresh Italian sausage, cut into 2-3 inch links

* 1 onion, coarsely chopped

* 6 large cloves garlic, minced (more or less according to taste)

* 4 cans (15 ounces each) whole tomatoes and their juices, crushed with fingers or in processor

* 1/2 cup red wine

* 1 tablespoon dried basil leaves

* 1 tablespoon dried oregano leaves

* 1 teaspoon dried rosemary leaves

* 1/4 teaspoon dried thyme leaves

* 2 tablespoons dried parsley leaves

* Salt and pepper to taste

* 1 pound medium shaped pasta, such as ziti or penne rigati

* Freshly grated Parmesan and/or Romano cheese

Methods:

Heat large sauté pan over low heat. Add olive oil and fat back. Cook very slowly, reducing heat if necessary, until some of fat has rendered and pieces are transparent. Be careful not to brown. Raise heat to medium-high. Add meats in batches, seasoning each batch lightly with salt and pepper, and brown; remove from pan. Remove excess fat from pan, being certain to leave about 1/2 cup. Add onion and sauté until tender. Add garlic and sauté for one more minute. Return meats to pan with any juices that accumulated. Add tomatoes, wine and seasonings. Reduce heat to low. Cover pan, leaving a little space for steam to escape. Cook sauce until meats are thoroughly done and tender, about 1-1/2 hours. Stir occasionally to prevent sticking; adjust heat and lid position as needed. Do not let sauce become too thick.

Meanwhile, prepare pasta according to package directions for al dente. Remove meats from sauce and place in serving bowl. Drain the pasta. Add to the sauce and combine well. Let pasta set for about 3 minutes to allow flavors to blend. Place in serving bowl; pass cheese and meats separately