Angela's Fusilli Pork Bolognese

My own original recipe.

• Ready In: 5 hrs
• Serves: 6
• Yields: 6 12

Ingredients

• 1  onion (chopped)
• 2  garlic cloves (Chopped)
• 3  red bell peppers (sliced andchopped)
• 6  tablespoons olive oil
• 1⁄2 cup fresh parsley (chopped)
• 1⁄2 cup fresh basil (chopped)
• 3  tablespoons cilantro, fresh (chopped)
• 3  tablespoons oregano, fresh (chopped)
• 1⁄4 cup fresh thyme (chopped)
• 1  cup  grated fresh parmesan cheese
• 3  tablespoons salt
•  hot pepper flakes (optional)
• 32  ounces tomato sauce
• 32  ounces tomatoes, pieces
• 16  ounces tomato paste
• 2  cups water
• 4  pork chops, cut up
• 1  lb  fusilli

Directions

1. In a medium saucepan, add 3 tbsp olive oil, onion, garlic, bell pepper, oregano and thyme.
2. Saute until brown and translucent.
3. In a large saucepan saute pork pieces on both sides until brown.
4. Mix the chopped ingredients into the pork and mix thoroughly.
5. In a 5 qts. pot, pour all ingredients inches Add Tomato Sauce, Tomato pieces, tomato paste .and.
6. water and bring to boil. Lower heat to medium and allow to simmer for at least 2 hours (The.
7. longer time, the better).
8. Just before completion, add Grated Parmesan cheese and stir. Keep warm on low on stove top.
9. In a Spaghetti Pot, boil 8 CUPS water adding at least a good handful of sea salt and 3 tablespoons olive oil.
10. Bring to boil and add fusilli. Boil fusilli for at least 8-10 minutes for al dente (longer for softer pasta).
11. Drain fusilli and add 1/2 of sauce and mix thoroughly.
12. Serve with the remaining sauce poured over plated fusilli.