Meaty Mediterranean Sauce and Pasta

1# grass fed ground beef

1# grass fed ground pork

¼ med. onion - minced

1 c seasoned oven-dried Roma tomatoes

1 c finely sliced-chopped grape tomatoes

1 T dried roasted garlic and herbs

½ t ground black and red pepper
1 24 oz. jar pasta sauce

¾ med. onion - chopped
8 lg. cloves garlic - chopped

2-3 quartered, seeded, chopped zucchini

12 big green, garlic-stuffed olives - sliced

1 can artichoke hearts - drained-chopped

Break up the ground meat in a heavy-bottomed 4-5 quart pot.  Saute' until sizzling.  Add minced onion, stir and let cook a few minutes to brown.  Drain the grease.  Drizzle in a little water if needed to keep it from sticking or burning.  When nicely browned, stir in the next group of ingredients.  Simmer and stir over low heat for 30-60 minutes.  Add
artichoke hearts, olives and simmer another few minutes.

Taste and make any corrections or additions.  Pour over 12-16 oz. cooked, drained pasta in a greased 9x13" glass pan or two smaller glass baking pans.



Keep the pasta plain, or toss it with 1c ricotta and Parmesan, which is what I did.  Top with the chunky sauce, fresh grated Parmesan cheese and bake uncovered, 20 minutes, at 300⁰.  This made a lot of sauce.  I had almost 2 quarts left over.  Enough to give to a friend, turn into Minestrone by adding more water, seasonings and cooked bowtie pasta. . .or. . .freeze for another time. . .Lin