Prep 15 mins
Cook 2 hrs
This is my most requested recipe. By the by, if your grocer doesn't stock pancetta (an Italian-style cured bacon), you can substitute a fatty prosciutto or ordinary bacon in a pinch, but it won't be as subtle a dish. I usually never use pancetta and it is still delicious...who has 20 days to cure homemade pancetta!?!? From Fresco Trattoria.
- 1⁄2 cup extra virgin olive oil
- 1 lb mild sausage
- 1⁄2 lb hot Italian sausage
- 6 thinly sliced pork chops (about 3 pounds)
- 2 cups dry red wine
- 2 tablespoons chopped garlic
- 2 onions, diced
- 1 cup diced pancetta (or a fatty prosciutto or regular bacon)
- 1 tablespoon crushed red pepper flakes
- 1 gallon italian tomato
- 2 cups chopped basil
- 2 lbs cooked meatballs (suggest my Authentic Italian Meatballs recipe)
- 1 lb rigatoni pasta
- In a large pot over medium heat, heat the oil and sauté the sausage and pork chops until brown, about 10 minutes - Don'’t worry if the meat is not cooked through because the meat will cook through in the sauce.
- Remove the meat from pan and set aside; Deglaze the pan with 1 cup red wine.
- In the same pot, add the garlic, onions, pancetta, and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes.
- Add the remaining cup of red wine and reduce by half. Add the tomatoes and simmer for 1 hour over low heat. Add the basil, sausage, pork chops, and meatballs to the tomato sauce and simmer for an additional hour over low heat.
- In a large pot of boiling, salted water, cook the pasta for 10 to 12 minutes or until al dente. Drain the pasta, toss it with the Sunday Sauce, and serve immediately.