Ingredients:

1 cup of finely chopped onion

1 celery rib, chopped fine

1 Tbsp minced garlic

1 carrot, chopped fine

1/2 cup of onions, finely chopped

2 Tbsp unsalted butter

1 teaspoon salt

1 1/2 tsp freshly ground pepper

1 1/2 teaspoons old bay seasoning

2 tsp Worcestershire sauce

2/3 cup ketchup

1 pound ground chuck

3/4 pound of spicy ground pork sausage

1 cup fresh bread crumbs

2 large eggs, beaten slightly

1/3 cup minced fresh parsley leaves

Directions:

Preheat oven to 350 degrees. In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.

In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.

Bake the meatloaf in the oven for 1 hour.

Serves 6.

Ingredients:
1/4 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon white pepper

1/4 teaspoon cayenne

4 1/2 pounds beef short ribs

1/2 cup olive oil

1 onion, minced

2 celery ribs, finely chopped

1 carrot, finely chopped

2 cloves garlic, minced

1 (28-ounce) can crushed Italian tomatoes

1 cup water

2 tablespoons tomato paste

1 tablespoon crushed dried oregano

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon red pepper flakes

Directions:

Combine the flour, salt, white pepper, and cayenne on a large platter. Dip the short ribs in the mixture to coat lightly on all sides. Remove excess flour by patting the ribs briskly with your hands; set aside. Heat the olive oil in a large, heavy stockpot over medium-high heat. Brown the ribs on all sides, in batches if necessary, and transfer to a platter. Pour off and discard about half of the fat in the pan. Reduce the heat to low, add the onion, celery, carrot and garlic; cook until nearly golden, about 10 minutes. Occasionally scrape and stir the bottom of the pan with a wooden spoon to loosen any browned bits of meat.
Stir in the tomatoes, water, tomato paste, oregano, bay leaf, salt pepper and red pepper flakes. Turn the heat to medium-high and bring the sauce to a boil. Add the browned ribs, reduce heat to low, and simmer, covered, about 3 hours. Check the pot and stir occasionally to prevent scorching. When done, the meat should fall off the bone when gently scraped with a wooden spoon or fork. Before serving, lift the meat out with a slotted spoon or tongs and place on a platter. With a ladle, skim off and discard any fat that has risen to the top. Remove the bay leaf. Spoon the remaining sauce over the meat and serve over a bed of pasta such as penne.

Serves 8