Second course: Macaroni and gravy

This is a red, meat sauce with pork knuckles, meatballs, and sausages and is served over fusilli pasta.

FOR THE MEATBALLS

1 cup fine fresh bread crumbs

1 1/2 cups milk

3 1/2 pounds ground lamb

1 large egg

1 teaspoon fennel seed

2 1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1/4 cup minced fresh flat-leaf parsley leaves

2 teaspoon of Pecorino Romano cheese

1. In a large bowl soak bread crumbs in milk for5 minutes.

2. Add ingredients into bread crumb mixture and with your hands blend together until combined well.

3. Form mixture into balls and brown in oil.

FOR THE SAUCE AND PASTA

3 tablespoons of olive oil

3 cloves of finely sliced garlic

2 pork knuckles

4 Italian sausage links (pre-boiled)

4 veal meatballs (see recipe)

1 can of San Marino crushed tomatoes

2 cups of water

2 fresh basil leaves, torn

1/4 teaspoon salt

1/4 teaspoon pepper

1. In a pan over medium heat, saute garlic in olive oil.

2. Add meats and brown on all sides.

3. In a large sauce pot, add tomatoes, water, salt, pepper, and basil. Stew slowly.

4. Add browned meats to sauce. Cook for 4-5 hours. Season as needed.

5. Boil 4 cups of salted water and add 1 1/2 boxes of fusilli to boiled water. Cook for 12 minutes, or until tender.

6. Serve sauce and meat over fusilli. Add grated cheese, if desired.

7. Serve with Valdipiatta Vino Nobile di Montepuciano, Italy