Prick sausages in a few
places to release some of the fat. Put in a pan of water, bring to the
boil. Boil for 3 or 4 minutes, then drain.
Shake a bit of salt
onto the pork chop(s) to season.
Heat olive oil in a really
big saucepan - enough to cover bottom of pan. When hot, add sausages and
pork chops. Allow to brown a bit on all sides. If they stick to the bottom,
let them sit a bit longer; they tend to release when they've browned.
Open cans of tomatoes
and have them ready. Add garlic to meats in pan. Stir it around so that
it cooks in the oil and starts to get golden colored. When it colors,
add tomatoes. Be careful because it might splash. Rinse cans with a little
water, and add that to pan as well. You want sauce a bit watery at first.
Stir to loosen anything
stuck to bottom of pan. Bring to a boil, then turn down to a simmer. Add
salt and pepper. Simmer, covered for about 20 minutes until meat completely
Stir in chopped parsley
and a tablespoon or two of Romano cheese. Taste. Adjust salt and pepper
Let sauce simmer for
at least two hours, checking, tasting, and stirring occasionally. You
can add water if it gets too thick, and let it boil down again. In general,
the longer it cooks the better, but it's definitely not done if the pork
doesn't fall off the bone.
Serve with your favorite
pasta. Jennie used to make ziti or rigatoni. Before serving, make sure
to fish out any pork bones. They can be sharp.
Take out sausages and
larger bits of pork, put them in a bowl, and serve separately. Enjoy!
Serves: 4 or 8
back to super bowl recipes
this recipe from www.inmamaskitchen.com
Guida for Jennie Guida