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Total Time
6hrs 20mins
Prep 20 mins
Cook 6 hrs

I'm posting this as a request of BoneMan. It's a good slow cooking sauce even better the next day. It does make a lot and freezes well. You can do a lot with the left overs. I'll post one of our favorites next. Feel free to add or omit anything. I tried real hard to measure it's usually a pinch of this and that, so amount are as close i can get, LOL. Along with the can tom I use tom out of the freezer from the summer garden that have been through the food mill and cooked down. I always have home made meatballs in the freezer so feel free to add your favorite m-ball recipe or store bought. Servings are a guess. Depends on what you do with it and how you freeze the left overs.

Ingredients Nutrition

Directions

  1. I a large stock pot heat olive oil over med heat.
  2. Add your cubed meats (if using bone-in pork do first) to brown. You want to sear your meat. When meat is seared remove to a plate.
  3. To all the drippings add your onions, peppers and shrooms. Saute 3-5 minutes, until soft.
  4. Add garlic cook 2 minutes careful not to burn.
  5. Return meat to the pot.
  6. Add tomato paste.
  7. Cook for 2 minutes.
  8. Add wine cook for 2 minutes. Scrapping the bottom, you want all those good bits.
  9. Add the cans of tomatoes stir to mix well. Add all your dry spices and brown sugar.
  10. Bring to a soft boil, turn heat down to simmer.
  11. Add your meatballs.
  12. Use the chicken stock to thin as mine tends to get thick and bubble and spurt.
  13. As it simmers all day stir to not burn. Keep on the heat. Add 1/4 cup of the stock at a time as needed.
  14. Mine usually cooks 6-8 hours.
  15. Serve with pasta of your choice, salad and crusty garlic bread.