Recipe by Jules211
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.
- 2 tablespoons olive oil
- 4 -6 sausage links, cut into bite size pieces
- 18 ounces boneless skinless chicken pieces, cubed
- 3 -5 boneless pork chops, cubed (can use bone in or pork ribs just be careful of the bones)
- 3⁄4 cup chopped onion
- 3⁄4 cup chopped bell pepper
- 1 (8 ounce) package sliced mushrooms
- 3 garlic cloves or 2 tablespoons bottled garlic, minced
- 1⁄2 cup red wine
- 1 (6 ounce) can tomato paste
- 3 (29 ounce) canspureed crushed tomatoes (I use seasoned)
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (14 1/2 ounce) can chicken stock
- 1 1⁄2 tablespoons dried oregano
- 1 1⁄2 tablespoons dried basil
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons brown sugar
- 24 meatballs
Directions See How It's Made
- I a large stock pot heat olive oil over med heat.
- 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.
- To all the drippings add your onions, peppers and shrooms. Saute 3-5 minutes, until soft.
- Add garlic cook 2 minutes careful not to burn.
- Return meat to the pot.
- Add tomato paste.
- Cook for 2 minutes.
- Add wine cook for 2 minutes. Scrapping the bottom, you want all those good bits.
- Add the cans of tomatoes stir to mix well. Add all your dry spices and brown sugar.
- Bring to a soft boil, turn heat down to simmer.
- Add your meatballs.
- Use the chicken stock to thin as mine tends to get thick and bubble and spurt.
- 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.
- Mine usually cooks 6-8 hours.
- Serve with pasta of your choice, salad and crusty garlic bread.