|
12
cup
extra-virgin olive oil
(2 tablespoons)
2
onions
(chopped)
2
lbs
pork shoulder
(cut into 1 inch cubes)
34
cup
tomato paste
1 12
cups
tomato sauce
(basic, recipe)
3
cups
chicken stock
(hot, thinning the sauce)
salt
12
cups
water
6
cups
arborio rice
2
eggs
(lightly beaten)
1 12
cups
caciocavallo
(freshly grated, extra for garnish)
1
tsp
grated nutmeg
(freshly)
black pepper
(freshly ground)
1
lb
penne pasta
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1
stick
unsalted butter
1
cup
romano
(pecorno)
13
cup
parsley leaves
(fresh chopped)
1
pinch
hot red pepper flakes
2
cups
bread crumbs
(fresh, extra for topping)
14
cup
extra-virgin olive oil
1
spanish onion
(chopped in 14 inch dice)
4
garlic cloves
(peeled and thinly sliced)
3
tbsps
thyme leaves
(chopped fresh, 1 tablespoon dried)
12
carrot
(finely shredded)
56
ozs
crushed tomatoes
(peeled whole, hand and juices reserved)
salt
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