(NO TOMATO PASTE or SUGAR!)
Cook Time: 4-5 hours
INGREDIENTS
— Olive Oil: Filippo Bario (regular. not Extra Virgin)
— Whole Garlic (not chopped)
— Pastene (other brands ok) Whole/Crushed Tomato (28oz cans)
— Hunts Tomato Sauce (15oz)
— Meat (Whole): Bone-in Pork Shoulder Steak, Thin beef (Chuck/Skirt), Sweet sausage, Meatballs (w/cheese & parsley, keep refrigerated for firmness)
— Pasta: Prince Ziti
DIRECTIONS
— Brown meat in oil in Dutch Oven (Except meatballs), remove to room temp & Keep Juice
— Add onions & WHOLE GARLIC, pinch of salt
— Simmer MED 7-8 min, remove garlic
— Add Hunts tomato sauce as a glazer
— On MED HI Add Whole & Crushed Tomato, 1/2 can water
— 3 tsp salt, 2 tsp pepper
— Rapid simmer 1hr Covered, stir often
— Gently mash whole tomatoes if needed (keep some consistency)
— Add meat (not meatballs yet) & Juice
— Simmer 2.5 hours, lid ajar
— Add Meatballs, Simmer 45 min
— SALT PASTA WATER AFTER BOILING, DO NOT OIL WATER
— Mix some Sauce & Pasta in bowl before serving, top with basil leave
— Separate meat into another bowl
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