About the Recipe
Ingredients
2 tablespoons extra virgin olive oil
2-3 lbs pork loin pork chops, ribs and/or neck bones
kosher salt and black pepper to taste
1 yellow or sweet onion, small size, finely diced
5 cloves garlic very thinly sliced
pinch of red chili flakes
3 tablespoons tomato paste
2 28-ounce cans whole peeled tomatoes or crushed tomatoes
2 Bay Leaves
1 tablespoon Italian parsley finely minced
pinch of sugar optional
1 ½ lbs Italian sausage hot, sweet or both
1 batch homemade Italian meatballs
pasta for serving
pecorino Romano cheese grated, for serving
ricotta cheese for serving
Preparation
Step 1
Heat olive oil in a large pot or Dutch oven over high heat. Season the pork on all sides with salt and pepper, then sear until nicely browned on all sides. Remove and set aside.
Step 2
Lower the heat to medium, then add the onions to the pot and sauté until soft, about 5 minutes.
Step 3
Add the garlic and chili flakes, then continue cooking for another 2 minutes.
Step 4
Stir in the tomato paste for about 1-2 minutes.
Step 5
Add the tomatoes, bay leaves and parsley, then season with salt and pepper. Fill one empty tomato can ½ to ¾ of the way with water and add it to the pot, then stir to combine. If using whole peeled tomatoes, use the back of a wooden spoon to break them apart, or use an immersion blender for a smoother sauce.
Step 6
Bring the sauce up to a boil, then add the pork loin, sausage and meatballs and reduce the heat to low.
Step 7
Cover, but leave the lid slightly ajar and simmer on the lowest possible heat setting, stirring about every 20 minutes to prevent the bottom from burning, for about 3 hours, or until the pork is falling apart. Turn off the heat and allow the meats to sit in the sauce until ready to eat.
Step 8
Taste the sauce and add more salt if needed. Remove the bay leaves and any bones from the pork, then use a slotted spoon to transfer the meats to a large platter.
Step 9
Toss al dente pasta with a little bit of sauce, then transfer the rest to gravy boats or another serving vessel, and serve the pasta with the platter of meats and sauce on the side, with a bowl of grated cheese and a bowl of ricotta for passing at the table