A meaty sauce for an Italian feast. Serve with spaghetti on a giant platter. Adapted from 4 or 5 different recipes around the web.

Ingredients

• 2 Tbsp. cup olive oil, 2 turns of the pan, for both meats and sauce
• 3 thin cut pork loin chops (replace with thin-sliced beef tenderloins if desired)
• Salt and pepper
• 2 each sweet and hot Italian sausage links
• 1 lb. of Italian Meatballs (put these in oven just before browning meat)
• 1 teaspoon crushed red pepper flakes
• 4 cloves garlic, chopped
• 1/2 large sweet onion, minced
• 1/2 cup beef broth
• 1/2 cup good red wine (the wine you’ll serve with dinner – replace with an additional half cup of broth if no alcohol desired)
• 28 oz. crushed tomatoes
• 28 oz. diced tomatoes
• 2 Tbsp. chopped flat-leaf parsley
• 2 Tbsp. chopped fresh basil
• 2 Tbsp. chopped fresh oregano

Directions

1. Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat.
2. Cut pork chops in half and season with salt and pepper.
3. Cut sausages in half lengthwise – remove skin.
4. Add 1 Tbsp. olive oil to pan.
5. Place chops in pan or pot and brown 2 minutes on each side, set aside.
6. Add another Tbsp. oil and sausages.
7. Brown sausages 2 minutes on each side and set aside.
8. Add pepper flakes, garlic, and onion to the pot and saute 1 minute.
9. Add broth and wine to the pan and scrape up drippings.
10. Add tomatoes and herbs and bring sauce to a bubble.
11. Add pork chops, sausage, and meatballs to pot and reduce heat to simmer.
12. Simmer sauce until ready to serve, 12 to 15 minutes.

This recipe was submitted by rjp on February 4, 2005.