Sausage And Pork Sauce
|Onion||1 Medium, chopped|
|Carrot||1 , chopped|
|Celery stalk||1 , chopped|
|Garlic||2 Clove (10 gm)|
|Olive oil||2 Tablespoon|
|Bone in pork loin chops||4|
|Hot italian sausages||2 , broken up|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Tomato paste||6 Ounce (1 Can)|
|Canned tomato puree||2 Cup (32 tbs)|
|Hot cooked penne||2 Cup (32 tbs)|
|Grated romano cheese||1 Tablespoon (For Garnish)|
In a food processor, combine the onion, carrot, celery, and garlic.
Cover and process until finely chopped.
In a large skillet, heat the olive oil and saute the vegetables for 5 minutes.
Meanwhile, remove the pork meat from the bones, reserving the bones.
Chop the meat into 1/2-inch cubes.
Add the chopped pork, pork bones, and sausage to the skillet.
Brown the meat until it is no longer pink.
Stir in the wine and cook for 3 minutes.
Add the tomato paste and cook for 1 minute, stirring constantly.
Add 1 tomato-paste-can of water and the tomato puree.
Bring to a boil, then reduce the heat.
Simmer, partially covered, for 1 hour.
Discard the bones.
Serve over penne and sprinkle with Romano cheese.